Asian Chicken Slaw Recipe


This flavorful slaw is perfect for your summertime barbecues and potlucks. It tastes best when the flavors marinate for an hour or more. You can also make it a day ahead of time.




For the sauce:

1/2 cup coconut aminos

2 Tbs. toasted sesame oil

2 Tbs. olive oil

2 cloves garlic, minced

1 Tbs. minced ginger

1/2 Tbs. minced purple shallot

1/3 tsp. sea salt


For the slaw:

1  1/2 lbs. boneless skinless chicken thighs

7 cups shredded napa cabbage

2 cups shredded purple cabbage

2 medium carrots, grated

1 1/2 cups cilantro, chopped

1 cup slivered almonds

8 green onions, sliced




Preheat oven to 400 degrees F.


Place chicken in an ovenproof container with lid and bake about an hour or until it reaches 160 degrees F.


While the chicken is cooking, combine all sauce ingredients in a small bowl and mix well.


In a large bowl combine all the slaw ingredients.


When the chicken is done, use two forks to shred. Add chicken and sauce to bowl with slaw and toss to coat evenly. 




If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free)You can get the e-book here.






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