Ingredients for Asian Shredded Chicken Coleslaw
- 1/4 cup soy sauce
- White Wine Vinegar
- 1 tablespoon grated ginger
- 2 tablespoons sesame oil
- Sugar
- Dry Crushed Red Pepper
- 2 boneless, skinless chicken breasts
- 8 cups shredded green cabbage
- 1 cup thinly sliced celery
- 1/2 cup thinly sliced red onion
- 1/2 cup chopped fresh cilantro
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How to Make Asian Shredded Chicken Coleslaw
- Cook chicken breasts: Boil, bake, or grill 2 boneless, skinless chicken breasts until cooked through (about 15-20 minutes). Shred chicken and set aside to cool.
- Whisk together dressing: In a small bowl, whisk together 1/4 cup rice vinegar, 1/4 cup soy sauce (low sodium preferred), 2 tablespoons sesame oil, 2 tablespoons honey, 1 tablespoon grated ginger, and 1 clove minced garlic.
- Combine dressing and chicken: In a large bowl, pour the dressing over the shredded chicken. Let it marinate for 5 minutes, allowing the flavors to meld.
- Add the slaw: Add 8 cups shredded green cabbage, 1 cup thinly sliced celery, 1/2 cup thinly sliced red onion, and 1/2 cup chopped fresh cilantro to the bowl.
- Season and chill: Season with salt and pepper to taste. Gently toss to combine. Cover and refrigerate for at least 1 hour (or longer for best flavor) to allow the flavors to fully develop.
- Serve: Before serving, give the coleslaw a final toss and enjoy! Garnish with sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
43g
Fat
8g
Carbs
6g
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