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Asian Shredded Chicken Coleslaw

Asian Shredded Chicken Coleslaw prepared dish

This asian shredded chicken coleslaw combines tender chicken with a crunchy vegetable medley, all tossed in a flavorful sesame dressing. It's a refreshing and healthy dish perfect for lunch or dinner.

This recipe is lunch, scaled for 4 servings, with 20 min prep and 30 min cook.

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves: 4

Quick cooking notes

  • Core ingredients include honey, rice vinegar, carrots, green cabbage.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 2 medium carrots (shredded)
  • 4 cups green cabbage (shredded)
  • 4 stalks green onions (chopped)
  • 0.5 tsp salt
  • 3 tbsp soy sauce
  • 0.5 cups cilantro (chopped)
  • 2 tbsp sesame oil
  • 0.25 tsp black pepper
  • 1 medium red bell pepper (sliced)
  • 500 g chicken breast (shredded)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken breasts with salt and black pepper, then bake in the preheated oven for 25-30 minutes until cooked through.
  3. Once the chicken is cooked, let it cool slightly before shredding it into bite-sized pieces.
  4. In a large bowl, combine the shredded cabbage, carrots, red bell pepper, green onions, and cilantro.
  5. In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey to create the dressing.
  6. Add the shredded chicken to the vegetable mixture and pour the dressing over the top.
  7. Toss everything together until well combined and serve immediately.

Nutrition (per serving)

  • Calories: 320
  • Protein: 30 g
  • Fat: 15 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Sugar: 5 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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