Asian Slaw with Chicken

Asain Salw with Chicken is a vibrant twist to your culinary repertoire. It is not just a dish, it’s a harmonious blend of textures and flavors. It combines fresh vegetables with shredded rotisserie chicken and a peanut dressing that captures the essence of Asian cuisine. Perfect for those looking for a light but satisfying meal. Whether you’re hosting a summer BBQ, looking for a refreshing lunch option, or simply needing a quick dinner solution. Asian Slaw with Chicken is sure to become a new favorite in your culinary collection.

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CULTURAL BACKGROUND

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Asian slaw, a vibrant and flavorsome dish, is deeply rooted in the diverse culinary traditions of Asia. Its origin, while not tied to a singular moment in history, reflects the broad adaptation of traditional cabbage-based slaws found in Western cuisines, infused with quintessential Asian ingredients such as soy sauce, sesame oil, rice vinegar, and a variety of herbs and spices. This fusion creates a unique dish that is both refreshing and aromatic, embodying the essence of Asian culinary philosophy which emphasizes balance and harmony in flavors and textures.

Regional variations of Asian slaw showcase the rich tapestry of Asian food culture. For instance, in countries like Vietnam and Thailand, slaws often incorporate green papaya or mango, adding a sweet and tangy profile that complements the umami-rich dressings. Chinese versions might lean towards the use of bok choy or Napa cabbage, seasoned with ginger and garlic, reflecting the flavors prevalent in regional Chinese cooking. Meanwhile, in Korea, a version of slaw can be seen in the form of kimchi salad – a fresher, less fermented take on the traditional kimchi, offering a crunchy, spicy, and slightly sour taste that is unmistakably Korean.

Over time, Asian slaw has been adapted and embraced in various cuisines around the globe, especially when served as a side dish to chicken. The versatility of Asian slaw, with its crunchy texture and robust flavor profile, makes it an ideal accompaniment to both grilled and fried chicken dishes. In the Western culinary scene, it’s often seen paired with BBQ chicken, where its crisp freshness cuts through the richness of the meat. Similarly, in fusion cuisine, Asian slaw might top a chicken taco, adding a crunchy texture and layers of flavor that elevate the dish. This adaptability and the ease with which it complements chicken in various forms underscore the global appeal of Asian slaw, highlighting its journey from a traditional side dish to a versatile component in the modern culinary landscape.

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TIPS ON MAKING A DELICIOUS ASIAN SLAW WITH CHICKEN

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Creating a mouthwatering Asian Slaw with Chicken is a journey through a landscape of flavors and textures. It can elevate a simple salad into a memorable meal. The key to crafting this exotic and delicious dish lies in balancing the rich diversity of ingredients for a perfect harmony of taste.

HERE ARE SOME TIPS TO ENSURE YOUR ASIAN SLAW IS NOT JUST GOOD, BUT SPECTACULAR

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1. The foundation of any slaw is its vegetables, and for an Asian slaw, think beyond the traditional cabbage. Incorporate a colorful medley of veggies such as red cabbage for a pop of color, carrots for sweetness, edamame, and baby broccoli for more greens. Remember the thinner you slice these vegetables, the better they will absorb the dressing, melding the flavors together beautifully.

2. The dressing is where your slaw truly takes on its Asian character. A combination of soy sauce, sesame oil, rice vinegar, honey, and a touch of ginger and garlic can create a perfect balance between savory, sweet, tangy, and umami flavors. Adjust these components based on your taste preference. If you enjoy a bit of heat, a dash of Sriracha or chili pepper flakes will not go amiss. Whisking some peanut butter can also add a creamy texture and nutty flavor that compliments the overall profile of the dish.

3. The chicken should be tender and flavorful. You can season either chicken breast or thighs then grill or bake them. Once cooked, shred or thinly slice the chicken before tossing it with your slaw. Another option is to use rotisserie chicken, it’s convenient and already seasoned for you. For a final touch, garnish with Asian Slaw with Chicken with fresh herbs, like cilantro or mint, toasted sesame seeds, and chopped peanuts. These ingredients add freshness, crunch, and an extra layer of flavor that will make your dish truly stand out.

OTHER RECIPE IDEAS:

Fig Salad with Balsamic Glaze

Watermelon and Mango Salad

Roasted Eggplant and Zucchini Salad

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INGREDIENTS YOU NEED

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MAIN INGREDIENTS

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Cooked and Shredded Chicken: The chicken offers a lean protein source that’s subtly flavored, making it a perfect canvas to absorb the bold dressing. It adds substance to the slaw, turning it from a simple aside dish into a hearty meal.

Shredded Green and Red Cabbage: These are the backbone of the slaw, providing a crunchy texture and a slightly peppery flavor. The green cabbage is softer and has a milder taste, while the red cabbage adds a vibrant color and a slightly more robust flavor. It enriches the dish’s visual appeal and nutritional value with its high vitamin C and fiber content.

Baby Broccoli: Also known as broccolini, it brings a unique combination of crunch and earthiness to the dish. Its mild, slightly sweet taste complements the other ingredients and adds a burst of green color, along with a good dose of vitamins.

Carrots: Shredded carrots add a splash of color and a hint of sweetness to the slaw, balancing the savory elements. They also contribute an additional layer of crunch and are rich in beta-carotene.

Edamame: These young soybeans add a tender yet firm texture and nutty flavor. Edamame is a great source of plant-based protein, fiber, and essential vitamins.

Green Onions: Also known as scallions, green onions add a mild, oniony flavor that’s less intense than other onions. They’re used both for their taste and as a garnish, bringing fresh, slaw more filling and nutritious.

FOR THE SAUCE:

Soy Sauce: Provides the base of the sauce with its umami-rich, salty flavor, which is a hallmark of many Asian dishes.

Sesame Oil: Adds a nutty, aromatic quality to the sauce, enhancing the overall flavor profile of the slaw.

Rice Vinegar: Introduces a mild, slightly sweet acidity, helping to balance the richness of the sauce and adding a refreshing note.

Water: Used to adjust the consistency of the sauce without diluting its robust flavor.

Honey: Brings a touch of natural sweetness that complements the salty and spicy elements, creating a well-rounded taste.

Peanut Butter: Offers a creamy texture and a deep, nutty flavor that binds the sauce ingredients together, making it more cohesive.

Garlic: Provides a warm, spicy kick that brightens the sauce, adding complexity and a touch of heat.

Red Chili Pepper Flakes: Introduces a spicy element.

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HOW TO MAKE ASIAN SLAW WITH CHICKEN

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FREQUENTLY ASKED QUESTIONS

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ADDITIONAL NOTES:

Cool Down: If the chicken was cooked just before preparing the slaw, make sure it has cooled to room temperature before mixing it with the other ingredients. Adding hot chicken to your slaw can wilt the vegetables and change the texture of the dish.

Separate Components: If possible, store the dressing separately from the slaw and chicken. This helps in keeping the vegetables crisp and prevents them from becoming soggy.

Airtight Container: Transfer the Asian Slaw with Chicken into an airtight container. This minimizes exposure to air, which can speed up the deterioration process and lead to a loss of flavor and texture. If you have a vacuum sealer, using it can further extend the dish’s shelf life by removing air from the storage container.

Refrigerate Promptly: Once your slaw is in an airtight container, place it in the refrigerator. The cold temperature slows down bacterial growth and keeps the salad fresh. Ideally, consume the Asian Slaw with Chicken within 3 to 4 days for the best quality. Remember, the fresher the ingredients when you make the slaw, the longer it will last in the fridge.

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RECOMMENDED RECIPES

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Asian Slaw with Chicken

Jen Paleracio

This slaw is a harmonious blend of textures and flavors that promises to enchant your palate. This delightful salad combines fresh vegetable crunchiness with chicken's tender succulence, all tied together with a zesty, aromatic dressing that captures the essence of Asian cuisine.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course, Salad

Cuisine Chinese, Filipino, Thai, Vietnamese

Equipment

• knife
• cutting board
• Mixing bowls
• Spatula
• Salad Tosser spoons
• Tongs

Ingredients

  

• 1 medium carrot, peeled, sliced, and cut into thin strips
• 1 cup shredded savoy or green cabbage
• 1 cup shredded red cabbage
• 2 stalks green onions, sliced
• 1 cup edamame, peeled and steamed
• 1 cup blanched broccoli florets
• 2 cups cooked and shredded chicken, rotisserie or cooked chicken breast

SAUCE:

• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons water
• 2 tablespoons honey
• 2 tablespoons creamy peanut butter
• 1 garlic clove, grated
• 1 teaspoon grated ginger
• 1/4 teaspoon red chili pepper flakes

Instructions

 

• PREP THE VEGGIES: Peel and slice the carrot, then cut it into thin strips. Shred the savoy and red cabbage. Slice the green onions. Add peeled and steamed edamame and blanched broccoli florets. Set them aside. See NOTE #1
• FOR THE CHICKEN: You can buy a rotisserie chicken and shred the meat which will equal 2 cups. See NOTE #2
• MAKE THE SAUCE: In a measuring cup or small bowl, combine soy sauce, sesame oil, rice vinegar, water, honey, peanut butter, garlic, ginger, and red chili pepper flakes. Stir until all ingredients are well combined. See NOTE #3
• SERVE: In a large bowl, combine mixed cabbages, thinly sliced carrot, green onions, edamame, and blanched broccoli florets. Add the cooked shredded chicken and mix into the slaw. Pour the peanut dressing over the slaw, tossing everything to ensure the slaw is well-coated. Let it sit for a bit to marinate and soften slightly, which enhances the flavors. Option: Garnish with chopped cilantro and sesame seeds. See NOTE #4

Video

Notes

NOTE #1: How to blanch your broccoli florets:

Bring a large pot of water to a rapid boil and add a pinch of salt. The salt helps to maintain the vibrant green color of the broccoli. While the water is heating, prepare a bowl of ice water; this will be used to stop the cooking process immediately after blanching. Once the water is boiling, carefully add the broccoli florets to the pot. Let them cook for about 1-2 minutes, or until they are bright green and slightly tender. The exact time will depend on the size of the florets.

Using a slotted spoon, quickly transfer the blanched florets from the boiling water to the ice water. This ‘shock’ halts the cooking process, preserving the broccoli’s crisp texture and vivid color. After the broccoli has cooled in the ice bath for a minute or two, drain it well.

 

NOTE #2: How to cook or blanch your chicken breast:

You’ll need to start by bringing a pot of water to a boil. It’s important to use enough water to completely submerge the chicken breasts. For extra flavor, you can add seasonings to the water, such as salt, pepper, garlic, or herbs. Once the water is boiling, gently place the chicken breasts in the pot and let them simmer. The key is to maintain a gentle simmer rather than a rolling boil, as this will keep the chicken tender. Depending on the size of the breasts, this should take about 15-20 minutes. You can check if the chicken is done by ensuring it has reached an internal temperature of 165°F (74°C) using a meat thermometer.

After the chicken is cooked, remove it from the pot and let it cool enough to handle. This is crucial as handling hot chicken can lead to burns, and it will be too soft to shred properly. Once it’s cool, you can begin shredding. The easiest way to shred chicken is by using two forks. Hold the chicken steady with one fork and use the other to pull and tear the meat into thin strips. For finer shreds, you can also use your hands to pull the chicken apart, or for a quicker method, you can use a stand mixer fitted with a paddle attachment on a low setting for a few seconds.

 

NOTE: #3: How to achieve a smooth sauce for your Asian Slaw

The secret to a smooth sauce lies in the whisking. Combine all your ingredients in a bowl and whisk vigorously until the mixture is completely homogenous and velvety. If the sauce seems too thick, adjust by adding a little more warm water until it reaches the desired consistency. Taste and adjust the seasonings, adding more sweetness, sourness, or heat as needed.

 

NOTE #4: You can serve your Asian Slaw with rice dishes, noodles, dumplings, or spring rolls. When planning your meal, consider the balance of flavors, textures, and temperatures to ensure a harmonious dining experience. Each of these sides not only complements the Asian Slaw with Chicken but also adds its unique character to the meal, making it more satisfying and enjoyable.

 

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