Lee Harrelson
Yield
6 servings (serving size: about 1 1/2 cups)

Whether you eat this cool and delicious Asian chicken coleslaw on its own, or loaded into a wrap, it's guaranteed to satisfy an appetite of any size.

How to Make It

Step 1

To prepare slaw, combine the first 7 ingredients in a large bowl.

Step 2

To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

mrscrazyed's Review

AMSkall
June 04, 2014
Used a couple of suggestions from other reviewers: used green onions instead of regular and added some sesame oil. The oil is what I believe saved the dish. Would not recommend eating this slaw immediately after making; it needs the full hour (and then some) to absorb all the flavors in the dressing. I do like the fact that it is a very healthy salad.

ChefAmandaLynn's Review

Daytonian
August 15, 2012
So easy, I put raw chicken breasts in my Deep Covered Baker with some Asian Seasoning for 15 minutes while I chopped the veggies and had a healthy summer meal without using a hot grill or stovetop.

BrownEyedGemini's Review

sunmom
April 19, 2012
Had this for dinner last night and loved it! I enjoyed reading the tweaks others have put on the recipe, thanks for the ideas!

sunmom's Review

Irishcookie
July 21, 2011
Yummy light salad for a hot summer day! didn't miss the oil at all in the dressing. Very tasty and healthy. Will make again possibly with grilled shrimp....

Irishcookie's Review

mrscrazyed
June 21, 2011
I added 1 tablespoon of sesame oil,used splenda in place of sugar,added a few green onions, bean sprouts and used some julienned teriyaki pork tenderloin.You could use chicken ,shrimp ,left over lobster is great tasting in this application.I also use napa cabbage finely shreaded.I prepare it in the morning so it marinates the cabbage,then serve it later in the day.I also have heated the vinegar and sugar and poured that over the salad and made a wilted cabage salad.

AMSkall's Review

kristylawson
May 03, 2011
N/A

fromnova's Review

nycook7
January 06, 2011
I love this recipe. It is easy, healthy, and one of the foods that I just crave. I add a couple of teaspoons of sesame oil to the dressing, cut the sugar to 1 T., and usually throw in a couple of cups of bean sprouts, also. It tastes good the moment I make it, and just as delicious the next day. It is filling, but light. Just love it!

Daytonian's Review

BrownEyedGemini
August 27, 2010
This recipe is simple and has been a crowd pleaser for numerous family gatherings and workplace carry-ins. I always make it without the chicken. I can't count the number of times I've been asked for the recipe and enjoyed it when prepared by others. A definite will continue to make.

nycook7's Review

ChefAmandaLynn
June 14, 2010
Blech. Exactly the kind of distasteful dish that makes diets hard to stick to. Made it just as written and it's really missing something. I think I have to throw it away because no one wants to eat it again.

kristylawson's Review

fromnova
November 10, 2009
I made the dressing to put on a bag of broccoli slaw we had with Spiced Pulled Pork sandwiches. I added celery seeds because I like them in coleslaw. I don't like mayonnaise so I'm always looking for alternative dressing recipes. I didn't think this one was very good, but maybe it's better with all the ingredients included.