Bone-Healthy Asian Chicken Slaw Salad
This fresh, colorful salad really has it all. Lots of satisfying crunch. A dressing that’s both tangy and creamy. A hint of spiciness. A bit of sweetness, too (but without any added sugar).
It’s packed with nutrient- and fiber-packed veggies that are good for your bones too! For instance, red bell pepper (which is actually a fruit… I often forget that!) is a very high source of vitamin C. Red cabbage also has lots of calcium, potassium and vitamins C and K. And pumpkin seeds provide protein, magnesium and fiber.
This recipe is perfect for vegetarians and vegans, but some shredded chicken breast makes a great addition. That way, you’ll also be adding more protein, which is crucial for bone health. I almost always have some leftover chicken in the fridge, so I just shred it with a couple of forks, and toss it in with the rest of the salad ingredients.
This salad makes a great side dish, but it’s also substantial enough that I enjoy it as a main course. So, let’s get started — it’ll be ready in minutes!
Asian Chicken Slaw Salad
| Course | Salad | |
|---|---|---|
| Cuisine | Chinese | |
| Keyword | salad | |
| Prep Time | 10 minutes | |
| Cook Time | 20 minutes | |
| Servings | 5 | |
| Calories | 267 kcal |
Instructions
- Prep your dressing. Whisk all the dressing ingredients together in a bowl until they’re thoroughly blended. Set aside.
- Combine the salad ingredients in a separate bowl. Use as much basil, cilantro and pumpkin seeds as you prefer.
- Pour the dressing over the salad and toss to combine. Serve immediately. (If you like, add a little more soy sauce.)
Recipe Notes
The chicken is totally optional. Leave it out for a vegetarian version of this salad.
Ingredients
Salad
- 1/2 head napa cabbage thinly sliced
- 1/2 head red cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 large carrot shredded
- 6 green onions thinly sliced
- 1.5 tbsp fresh basil
- 1.5 tbsp fresh cilantro
- 2 cups chicken breast shredded
- 1/4 cup pumpkin seeds
Salad Dressing
- 6 tbsp rice wine vinegar
- 3 tbsp olive oil
- 1 tbsp sesame oil
- 5 tbsp creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp fresh ginger root peeled and minced
- 4 garlic cloves minced
Asian Chicken Slaw Salad Takeaways
Most of us know we should be eating more fruits and veggies. One of the best ways to ensure you’re getting enough is to prepare them in creative ways that actually make them craveable. They don’t have to be boring… and this salad proves it! The variety of flavors and textures is so delicious and satisfying, you may forget you’re actually doing your body a favor. (That includes your bones!)
I hope you enjoy this tasty salad as much as I do. Please let me know your thoughts in the comments section below. And if you customize the recipe in your own special way, I’d love to hear about that, too!
This recipe looks like too much for one person and since you pour dressing and eat immediately, can you store in refrigerator and eat one portion at a time?
Hi Betty,
You can definitely save some for later! We recommend keeping the dressing on the side so the salad will last longer in the fridge 😊
Hope you enjoy!
– Blaire @ AlgaeCal
If you are avoiding soy, Bragg’s Liquid Amino’s is not the answer. It is made with non-fermented, non-GMO SOY BEANS. A tasty substitute for soy sauce is Coconut Amino’s.
Thanks for sharing, Marc!
– Blaire @ AlgaeCal
This recipe is great for my parties since I can have both my vegan and carnivores fam members enjoying a great salad “have it your own way”.
Love hearing that, Tomas! 😃
– Blaire @ AlgaeCal
I’ve made this recipe several times, and it is wonderful! So full of great flavors…it’s the perfect blend of all the Asian salad flavors I love. Thank you for posting this!
So glad you love the flavors, Marie! Thank you for your kind words ❤️
– Blaire @ AlgaeCal
Always looking for quick and easy recipes healthy and calcium enriched meals with easy preparation!!!
Thanks for commenting, Mary! We hope you like it 🙂
– Blaire @ AlgaeCal
Does this salad store well? I am single. Even if I halve the recipe I won’t be able to eat it all at one time so would need to store some of it. It sounds delicious.
That’s a great question, Laura! If you are saving some for later, we recommend keeping the dressing on the side so it will last longer and simply top it with the dressing when you’re ready to eat 😊
– Blaire @ AlgaeCal
Sounds like a great recipe! Will definitely try this. I will substitute peanut butter for almond butter. Upon researching bone health, I am finding out that i have to have about 65-75% alkaline foods, and only 25-35% acidic foods in my overall diet, to help with low bone density (80% alkaline required if actual osteoporosis is diagnosed. So almond butter and maybe a bit less chicken and a bit more vegetables to make this awesome recipe compliant with what I’ve learned.
It’s great to hear that you have been doing your own research, Anne! Those are wonderful adjustments.
We hope you enjoy! 😀
– Blaire @ AlgaeCal
No measurements for the basil, cilantro or pumpkin seeds?
Hi Marilee, good question!
The measurements for these will vary depending on personal preference. We used 1/4 cup pumpkin seeds, 1/8 cup green onion, and 1.5 tbsp each of chopped & packed basil and cilantro 😊
Hope this helps and be sure to let us know what you think of the recipe! 💕
-Megan @ AlgaeCal
What is considered a serving? 1/2 cup? 1 cup?
Hi Gloria, good question!
One serving for this recipe yields around 1.5 cups 😀
Hope this helps and let us know what you think of the recipe!
-Megan @ AlgaeCal
I used lemon instead of vinegar. I can’t have vinegar. I used raw almond butter instead of peanut butter – healthier. Also, can’t have soy, so used Bragg’s Liquid Aminos. Yummy!!
Sounds amazing, Sheri!
Glad you were able to get creative with making substitutions – we’ll have to try it your way sometime.
Thanks for taking the time to share! ❤️
-Megan @ AlgaeCal