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Asian Coleslaw with Chicken, Broccoli and Toasted Almonds

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This Asian Coleslaw is crisp, colorful, and bursting with flavor—tossed in a zesty homemade vinaigrette and topped with toasted almonds for crunch. It’s the kind of dish that disappears fast at potlucks and BBQs. Whether you’re serving it as a light main dish with chicken or a vibrant side, this slaw delivers freshness and ease in every bite.


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Why You’ll Love It

  • It’s fast and flexible: With store-bought slaw mix and a quick dressing, it comes together in minutes—and works with or without the chicken.
  • Full of bold, fresh flavors: Tangy, savory, lightly sweet—and that toasted almond crunch makes it irresistible.
  • Perfect for warm-weather meals: Serve it at cookouts, picnics, or weeknight dinners when you need something light yet satisfying.
  • Make it your own: Add your favorite protein, swap in veggies, or try it as a wrap filling or rice bowl topper.

I love to serve a variety of salads at a summer BBQ, and this coleslaw recipe is a delicious compliment to grilled savory meats. It’s a delicious option from the more traditional coleslaw recipe we love!

Ingredients

Here’s what you need for this quick salad:

Salad

  • Bagged coleslaw mix (green/red cabbage)
  • Broccoli florets
  • Shredded carrots
  • Cooked cubed chicken breast (optional)
  • Sliced scallions & red onion
  • Toasted almonds

Easy Asian Vinaigrette

  • Soy sauce, fresh lemon juice, rice or white vinegar
  • Vegetable oil, sesame oil
  • Fresh ginger, brown sugar
  • Salt & pepper

(Note: store‑bought Asian sesame‑ginger dressing works in a pinch)

Make‑Ahead Tips

  • Prep in advance: Toast almonds, cook broccoli and chicken a day ahead.
  • Storage note: Keep dressing separate. Components stay fresh 1 day; combine when ready.

Variations & Swaps

  • Swap chicken for tofu, shrimp, tempeh, or leave it out for a veggie version.
  • Switch it up and use broccoli slaw or shredded Brussels sprouts instead of traditional cabbage slaw.
  • Try edamame for another wholesome ingredient with a delicious texture.

Tips for Success

  • Toasted nuts & broccoli add flavor & crunch.
  • Add dressing at the last minute to avoid soggy slaw.
  • Let flavors meld for 10–15 minutes before serving, but serve within the hour.

Frequently Asked Questions

Can I prep ahead?

Yes—dressing and components separately up to 1 day in advance.

How do I keep this coleslaw crunchy?

Toss the slaw just before serving, adjusting with extra dressing as needed.

What other protein alternatives can I add to this salad?

For seafood options, try shrimp for a delicate, sweet flavor. To keep it vegetarian, try tofu or tempeh.

If you enjoy this Asian inspired coleslaw, here are more recipes to try next:

If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on FacebookPinterestInstagram, and YouTube!

A close-up of a salad in a white bowl featuring pieces of grilled chicken, chopped lettuce, broccoli florets, shredded carrots, and crisp Asian Coleslaw on a rustic white wooden surface.

Asian Coleslaw with Chicken, Broccoli and Toasted Almonds

An easy and flavorful Asian coleslaw made with chicken, broccoli, and toasted almonds tossed in a zesty vinaigrette. Perfect as a light main dish or side.
5 from 1 vote
Print Pin Rate
Prep: 15 minutes
Total Time: 15 minutes
Servings: 8 servings

Ingredients 

  • 1 cup cubed chicken breast cooked
  • 1/3 cyo sliced scallions trimmed and thinly sliced (1/3 cup)
  • 2 (16-oz) bags coleslaw mix
  • 1 small red onion thinly sliced
  • 1 tablespoon oil
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1/2 cup toasted whole almonds toasted

Vinaigrette

  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 2 tablespoons grated fresh ginger from about a 1-inch piece
  • 2 tablespoons white vinegar
  • 2 tablespoons dark brown sugar
  • 2 teaspoons Asian sesame oil
  • 1 teaspoon salt freshly ground black pepper

Instructions

  • Cook or poach the chicken breast and cube. This is an excellent recipe to use leftover chicken.
  • Toast the almonds in a dry skillet, about 5 minutes or until you begin to smell that nutty aroma. Remove from skillet and set aside. Add 2 teaspoons of oil. Add the broccoli and stir-fry until they turn bright green and are crisp tender. A minute or less. Set aside and allow to cool.
  • Thinly slice the scallions and red onion; shred carrots. Toss with coleslaw mix. At this point, if I’m making the salad ahead, I store the chicken, broccoli, and almonds separately until I’m ready to serve. It will keep in the refrigerator for a day in advance. Before serving, thoroughly mix the slaw, chicken, broccoli and almonds.
  • Whisk together the vinaigrette ingredients in a small bowl until blended. Pour over the salad, toss to combine, and serve within an hour.

Notes

  1. Vinaigrette: If you’re in a pinch, a store-bought Asian sesame with ginger dressing works fine, too!

Nutrition

Calories: 186kcal | Carbohydrates: 10g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 438mg | Potassium: 265mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2820IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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One Comment

  1. 5 stars
    This vinegar based coleslaw is such a nice option to traditional coleslaw made with mayo– and when I’m serving potato salad at a BBQ or cookout, I love to add this simple side. When I want to make it a meal, I add chicken and broccoli, and oh my is it delicious!

5 from 1 vote

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