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:
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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Time needed: 30 minutes
STEP-BY-STEP
- PREP THE VEGGIE
Wash and clean your veggies. Peel one medium carrot and cut it into thin strips. Shred a cup of green and red cabbage. Slice the scallions, and add more greens such as edamame and balanced broccoli florets.
- COOK THE CHICKEN
You can either use rotisserie chicken or cooked chicken breast and shred them.
- 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. Whisk all the ingredients until smooth.
- PLATE THE SALAD
In a large bowl, combine the veggies, and cooked chicken, and pour the sauce. Toss to coat evenly. Garnish with chopped cilantro and sesame seeds.
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FREQUENTLY ASKED QUESTIONS
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1. Rice Dishes: A side of steamed jasmine or basmati rice would gently balance the bold flavors of the Asian Slaw with Chicken. For a more aromatic option, coconut rice adds a subtle sweetness that pairs wonderfully with the tanginess of the slaw.
2. Noodles: Cold noodle dishes, such as soba (buckwheat noodles) or vermicelli, lightly dressed with sesame oil and soy sauce, offer a delightful textural contrast to the slaw. For a warmer option, a side of rice noodles stir-fried with a mix of vegetables and a hint of ginger can complement the slaw’s flavors.
3. Dumplings or Spring Rolls: Serving either vegetable or meat dumplings, steamed or pan-fried, adds a comforting element to the meal. Alternatively, fresh spring rolls filled with shrimp, vermicelli, and herbs, served with a peanut or hoisin dipping sauce, can introduce a refreshing and interactive component.
The slaw dressing typically combines rice vinegar, sesame oil, soy sauce, a sweetener like honey or sugar, and fresh aromatics like garlic and ginger. Whisk these ingredients together until the honey or sugar dissolves and the dressing is emulsified. For added convenience, you can make the dressing ahead of time. It can be stored in an airtight container in the refrigerator for up to a week. This saves time and allows the flavors to meld together beautifully.
Store the dressing separately from the slaw and chicken. Use airtight containers, and refrigerate for up to 3-4 days. While freezing is not ideal for all components of Asian Slaw (as freezing can change the texture of many vegetables), the chicken can be frozen separately if you’ve made a large batch and want to keep it for longer. Freeze the cooked chicken in airtight containers or freezer bags. Thaw in the fridge overnight when you’re ready to use it and mix it with freshly prepared slaw.
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
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
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