Best 2 Thai Chicken Coleslaw Recipes

Among the culinary delights of Thailand, one dish that stands out for its vibrant flavors and refreshing crunch is Thai Chicken Coleslaw. This tantalizing dish combines the best of both worlds – the savory taste of chicken with the crisp and tangy goodness of coleslaw. Whether you're looking for a light and healthy lunch option or a side dish to complement your main course, Thai Chicken Coleslaw is sure to hit the spot. With its zesty dressing, tender chicken, and crisp vegetables, this dish is a symphony of textures and flavors that will leave you craving for more.

Let's cook with our recipes!

THAI CHICKEN COLESLAW

Thai Chicken Coleslaw image

My love of Thai peanut sauce inspired this tasty salad creation that always has me going back for seconds. It also make a delicious side when made without chicken. -Jodi Ollerman, West Richland, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/4 cup lime juice
1/4 cup reduced-sodium soy sauce
1/4 cup creamy peanut butter
2 tablespoons honey
1 tablespoon Sriracha chili sauce
1 garlic clove, minced
1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
1 teaspoon sesame oil
SALAD:
1 package (14 ounces) coleslaw mix
1-1/2 cups shredded rotisserie chicken, chilled
4 green onions, chopped
1/4 cup chopped fresh cilantro
Chopped honey-roasted peanuts, optional

Steps:

For dressing, whisk first eight ingredients until blended., Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.

Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 835mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 4g fiber), Protein 21g protein.

THAI-STYLE CHICKEN COLESLAW

Thai-Style Chicken Coleslaw image

Found this recipe in the paper. Great if you have left over chicken. Makes for a great light meal or lunch, with wonderful flavours. I have used both green and red cabbage for this recipe and both work well, although I do cut down on the corriander as it is not a favourite of this family. I found the pickled ginger in an Asian supermarket, but have since noticed a few deli's and supermarket's also sell it.

Provided by Tisme

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 small shallots, finely chopped
1 red chili, fresh, seeded and finely chopped
2 tablespoons honey
1/4 cup rice vinegar
1 lime, Juice of
3 tablespoons fish sauce
3 tablespoons soy sauce
1 tablespoon chives, finely chopped fresh chives
2 chicken fillets, cooked and shredded
1/2 a medium cabbage, finely shredded
2 carrots, medium size, cut into very thin strips
6 mint leaves, finely chopped
1/4 cup coriander, lightly chopped
1/4 cup peanuts, coarsely chopped
3 -4 slices pink pickled ginger (to garnish)

Steps:

Place the chicken in a large serving bowl.
Combine the shallots, chilli, honey, rice vinegar, fish sauce, lime juice, soy sauce and chives. Pour the mixture over the shredded chicken. Keep mix in fridge until ready to serve.
When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
Toss lightly until well combined and finish with a garnish of pink pickled ginger.
Serve the salad well chilled.

Tips:

For the best flavor, use a combination of green and red cabbage in your coleslaw.
Shred the cabbage and carrots thinly for a more delicate texture.
Use a sharp knife to julienne the chicken for even cooking.
For a crispy coleslaw, chill it for at least 30 minutes before serving.
Add a squeeze of lime juice or rice vinegar to the coleslaw for a refreshing flavor.

Conclusion:

Thai Chicken Coleslaw is a delicious and refreshing salad that is perfect for a summer cookout or potluck. It is also a great way to use up leftover chicken. The combination of sweet, sour, and savory flavors in this salad is sure to please everyone.