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If you love the sweet, salty, and peanutty flavors of Thai Peanut Dressing, you’ll want to try this Easy Thai Chicken Coleslaw. It’s fresh, crunchy, delicious and we never have a problem with leftovers.

The recipe as written makes a hearty one-bowl meal that’s perfect for those hot days when you don’t want to fire up the oven and heat up the house. But can be easily modified by omitting the chicken altogether and serving it as a side with your favorite protein.

Crispy Thai Chicken Coleslaw

Recipe ingredients

For the coleslaw:

• 16 ounces prepared coleslaw
• 2 cups shredded cooked chicken breast
• 4 green onions
• ¼ cup chopped cilantro
• Chopped peanuts for garnish, if desired

For the dressing:

• ⅓ cup fresh lime juice
• ⅓ cup sodium-reduced soy sauce or tamari to keep it gluten-free
• ⅓ cup natural peanut butter
• 2 tablespoons of honey
• 1 tablespoon sriracha chili sauce
• 1 clove garlic, minced
• 1 tablespoon chopped fresh ginger
• 2 teaspoons sesame oil

How many calories and Weight Watchers points are in this Thai-inspired chicken coleslaw?

By my calculations, each generous 2-cup serving contains about 287 calories. To see your WW Points for this recipe and follow it in the WW app or site, Click here!

How to prepare a Thai coleslaw with chicken, step by step

Step 1: Gather and prepare all the ingredients.

Ready to make coleslaw

2nd step: In a large bowl, combine coleslaw mix, chicken, green onions and cilantro.

Combine coleslaw mix, chicken, scallions and cilantro in a large bowl

Step 3: Prepare the dressing by whisking together the lime juice, soy sauce, peanut butter, honey, Sriracha chili sauce, minced garlic, minced ginger and sesame oil until well blended.

Whisk together the dressing ingredients

Step 4: Pour dressing over salad mixture and toss until well coated. Can be refrigerated for 1 hour before serving.

Toss coleslaw mix with dressing

Step 5: Divide coleslaw evenly among 6 plates or large bowls.

Freshly made Thai chicken coleslaw

Step 6: Store leftovers in an airtight container in the fridge for up to a day. I have found that these leftovers don’t keep too long once dressed. The coleslaw will retain a slight crunch, but will also start to get soggy and soft after a day.

recipe notes

This coleslaw can be made up to an hour ahead and chilled in the refrigerator before serving. Shredded coleslaw mixes can be found with the bagged lettuces at most well-stocked grocery stores.

Alternatively, you can always grate your own green cabbage, purple cabbage, carrots, etc.

Possible additions include: sliced ​​avocado, chopped peanuts, sliced ​​almonds, sliced ​​celery, sliced ​​radishes, and grated or sliced ​​jicama.

Be sure to adjust your WW points accordingly when making ingredient substitutions or additions.

Fresh and Crispy Thai Cabbage Salad with Chicken

Serving tips

Enjoy this Thai Spiced Chicken Coleslaw as a main dish for lunch or for a light dinner. Or skip the chicken and serve it with your favorite grilled foods: shrimp, chicken, turkey burgers, steak, and grilled pork chops will pair perfectly.

Would also work well with grilled shrimp served on the side.

Ways to use leftovers

I’ve found that leftovers don’t hold up after more than a day in an airtight container in the fridge. The coleslaw will retain some crunch, but will start to get soggy from the dressing. This coleslaw is eaten the day it is prepared.

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Thai Inspired Chicken Coleslaw

This fresh and crunchy Thai spiced coleslaw with chicken makes a great WW lunch or light dinner. Skip the chicken and serve with your favorite grilled meat.

Preparation time20 minutes minutes

Cooking time0 minutes minutes

Total time20 minutes minutes

Servings (adjustable): 5

calories: 287

Author: Stone | A simple and nourished life

Instructions

• In a large bowl, combine coleslaw mix, chicken, green onions and cilantro.

• Prepare the dressing by whisking together the lime juice, soy sauce, peanut butter, honey, Sriracha chili sauce, minced garlic, minced ginger and sesame oil until well blended.

• Pour dressing over salad mixture and toss until well coated. Can be refrigerated for 1 hour before serving.

• Divide coleslaw evenly among 6 plates or large bowls.

• Store leftovers in an airtight container in the fridge for up to a day. I have found that these leftovers don’t keep too long once dressed. The coleslaw will retain a slight crunch, but will also start to get soggy and soft after a day.

recipe notes

This coleslaw can be made up to an hour ahead and chilled in the refrigerator before serving. Shredded coleslaw mixes can be found with the bagged lettuces at most well-stocked grocery stores.
Alternatively, you can always grate your own green cabbage, purple cabbage, carrots, etc.
Possible additions include: sliced ​​avocado, chopped peanuts, sliced ​​almonds, sliced ​​celery, sliced ​​radishes, and grated or sliced ​​jicama.
Be sure to adjust your WW points accordingly when making ingredient substitutions or additions.
Portion: 2 cups
Click here to see your WW points for this recipe and track them in the WW app or site.
8 *PointsPlus (old plan)

Nutritional intakes

Thai Inspired Chicken Coleslaw

Amount per serving (2 cups)

calories 287
Calories from fat 16

% Daily Value*

Fat 1.8g3%

Carbohydrates 22.3g7%

1.8g fiber7%

Protein 25.3g51%

*Percent Daily Values ​​are based on a 2000 calorie diet.

Course: Main course

Food: Asian

Keyword: thai chicken coleslaw, thai coleslaw, thai spicy chicken coleslaw

Origin of the recipe: Taste of home

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients, except optional items, are included in determining nutrient ratings. SmartPoints® values ​​calculated WITHOUT ZeroPoint foods from each plan (Green Plan, Blue Plan, Purple Plan) using the WW Recipe Builder.

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