Sunday, May 08, 2005

Asian Chicken Slaw

Asian Chicken Slaw PictureAsian Chicken Slaw (Adapted from CL)

For the slaw

2 1/2 cups shredded cooked chicken
3/4 cup finely chopped celery
1/2 cup chopped sugar snap peas
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
12 ounces broccoli slaw
8 ounce can sliced water chestnuts, drained

For the dressing

1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons granulated sugar
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Additional ingredients

1/4 cup sliced almonds, toasted
1 teaspoon black sesame seeds

In a large bowl, toss together chicken, celery, peas, bell pepper, onion, broccoli slaw and water chestnuts.

In a small bow, whisk together cider vinegar, rice wine vinegar, sugar, soy sauce, sesame oil, salt, garlic powder and pepper until well combined. Drizzle the dressing over the slaw mixture and toss well to thoroughly coat. Cover and place the bowl in the refrigerator for at least 1 hour. Scatter the top with almonds and sesame seeds to serve.

Makes about 4 to 6 servings.

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  1. That looks so good -- I am making it tomorrow. I will definitely add some sesame oil as you suggested.

    I found it surprising that there was no oil in it too begin, just vinegars, soy etc.

    Can't wait to try it! Thanks!

  2. I'm not crazy about water chestnuts, but I do have a whole bag of cashews... I think that will be great in this wonderful slaw!

  3. Anon - Yeah, after tasting the dressing it just needed a little oomph!

    Lydia - Cashews would be great! The cool and crisp texture of the chestnuts is nice, but I think you could leave them out without much loss.