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Kalyn's Kitchen

Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing

I’m crazy about this Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing; use sliced green onion in the dressing if you’re not a cilantro fan.  Use Salad Recipes to find more like this one!

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Red Cabbage and Chicken Asian Salad Recipe with Tangy Cilantro Dressing found on KalynsKitchen.com

I’m a fan of all cruciferous vegetables, but the one cruciferous vegetable I almost always have in my crisper is cabbage, and I especially love sweet red cabbage in salads. So back in 2008 when I spotted a recipe in Cooking New American with red cabbage, chicken, and an Asian dressing with peanut butter and cilantro, of course I wanted to try it. The version I came up with for this Red Cabbage and Chicken Asian Salad Recipe with Tangy Cilantro Dressing has turned out to be one of my favorite salads with red cabbage, and I’d eat this any time of year.

When I made this recently and decided to update it with better photos, it disappeared quickly. I love this salad made just like the recipe, but t here are any number of wonderful variations to this salad that would work. If you’re not a cilantro fan, I’d use some thinly sliced green onion in the dressing. I love to make this with leftover rotisserie chicken, but if you don’t eat meat, I think you could use all veggies for this and make a delicious salad. The dressing is a slightly-sweetened tangy combination of ginger, garlic, cilantro, peanut butter, lemon juice, peanut oil, and soy sauce, so just imagine what would taste good with that and let your imagination go.


Red Cabbage and Chicken Asian Salad process shots collage

How to Make Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing:

(Scroll down for complete recipe including nutritional information.)

  1. Slice up several cups of red cabbage. If you have one, I’d use a Mandoline Slicer (affiliate link) to get thin slices of cabbage.
  2. Slice the green onions and sugar snap peas (or use a different vegetable if you prefer.)
  3. Chop up a few cups of cooked chicken.
  4. Buzz together ginger, garlic, chopped cilantro (or green onion), peanut butter, lemon juice, soy sauce or Gluten-Free Soy Sauce (affiliate link), hot water, and sweetener of your choice to make the dressing.
  5. Toss the chicken pieces with part of the dressing, until all the chicken is well-coated with dressing.
  6. Add the red cabbage, sugar snap peas, and sliced green onions and toss, adding more dressing if desired.
  7. Then toast the almonds and sprinkle over the Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing and enjoy!

Red Cabbage and Chicken Asian Salad Recipe with Tangy Cilantro Dressing found on KalynsKitchen.com

More Yummy Salad Recipes with Cilantro:

Vegan Tomato Salad with Cucumber, Avocado, Cilantro, and Lime ~ Kalyn’s Kitchen
Cucumber Salad with Fresh Pineapple and Cilantro ~ Reluctant Entertainer
Cucumber Avocado Salad with Tuna, Cilantro, and Lime ~ Kalyn’s Kitchen
Southwestern Cobb Salad with Cilantro Lime Dressing ~ A Mind “Full” Mom
Chicken and Avocado Salad with Lime and Cilantro ~ Kalyn’s Kitchen

Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing

Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing

Yield 4 servings
Prep Time 30 minutes
Total Time 30 minutes

This delicious Red Cabbage and Chicken Asian Salad Recipe with Tangy Cilantro Dressing is the perfect lunch!

Ingredients

Salad Ingredients

  • (You can use other vegetables or vary the proportions of different ingredients based on what you have.)
  • 2  cups very thinly sliced red cabbage
  • 1 cup diagonally sliced sugar snap peas (see notes)
  • 1/4 cup diagonally sliced green onions (scallions)
  • 3 cups diced cooked chicken (see notes)

Dressing Ingredients

  • 1/2 tsp. ginger puree or minced fresh ginger
  • 1/2 tsp. garlic puree or minced fresh garlic
  • 1/4 cup finely chopped fresh cilantro (see notes)
  • 3 T peanut butter (see notes)
  • 1 T fresh squeezed lemon juice
  • 2 T peanut oil
  • 3 T soy sauce (see notes)
  • 1 T very hot water
  • 1 T sweetener of your choice (see notes)

Garnish Ingredients

  • 2 T finely chopped fresh cilantro
  • 1/4 cup slivered almonds

Instructions

  1. Remove outer leaves from cabbage, cut out core, and cut into thin slices not more than 1/4 inch thick; use a Mandoline Slicer (affiliate link) to cut the cabbage if you have one.
  2. Cut sugar snap peas (or other vegetables) into thin diagonal slices or matchstick pieces and thinly slice green onions.
  3. Chop chicken into pieces about 1 inch square.
  4. Put ginger puree, garlic, cilantro (or sliced green onion), peanut butter, lemon juice, peanut oil, soy sauce or gluten-free soy sauce, hot water, and sweetener of your choice in food processor.
  5. Pulse about one minute, until ingredients are well combined. (I think this could be done in a blender if you don’t have a food processor.)
  6. Taste to see if you want more peanut butter.
  7. Put the chopped chicken into a large salad bowl with about half the dressing, then toss until all the chicken is coated with dressing.
  8. Add the cabbage, sugar snap peas, and sliced green onions and toss, adding more dressing as desired.
  9. Divide salad into individual serving bowls and garnish with chopped cilantro and almonds or peanuts.

Notes

Carrots or red bell peppers would also be good, or use a combination of veggies if you prefer. Leftover rotisserie chicken is great for this salad.

Use sliced green onion in the dressing if you’re not a cilantro fan. Low sodium soy sauce is fine; use Gluten-Free Soy Sauce (affiliate link) for gluten-free. I would use Monkfruit Sweetener (affiliate link) for this recipe. Use natural low-sugar peanut butter, or pick the peanut butter with the least amount of sugar; use more or less peanut butter to taste.

Recipe adapted from Cooking New American.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 440Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 95mgSodium: 813mgCarbohydrates: 14gFiber: 5gSugar: 6gProtein: 32g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

square thumbnail image of Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing is perfect for low-carb diets or South Beach Phase One, as long as you use an approved sweetener to sweeten the dressing. For low-carb diets or the South Beach Diet use low-sugar peanut butter for the dressing. (Peanut butter labeled “natural” is usually low in sugar.)

Find More Recipes Like This One:
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    42 Comments on “Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing”

  1. This looks so fabulous! YUM!

  2. Kayln, this dressing is suburb. I love the ginger puree and peanut putter combination. Crunchy cabbage just seals the deal!

  3. Delicious!!! I have been wanting to make this salad for a while now, but somehow never got round to it before. And now I had all the ingredients and forgot the peanuts. Not wanting to postpone again I used walnuts & walnut oil instead. It works perfectly too! Keep up the delicious recipe's Kalyn! Greetings from the Netherlands!

  4. Snap peas and cilantro and red cabbage….all my favorite ingredients….and with your salad they are exceptional. Love this recipe, Kalyn.

  5. What a wonderful salad, Kalyn! I can never resist anything with peanut sauce.

  6. Katharine, I really like the idea of using red pepper in this!

  7. Just made this and I loved it! The flavors are strong, but in a good way. I loved the crunch of the purple cabbage, and I used chopped red pepper instead of snap peas. I have some leftover so I'm hoping it stores ok with the salad dressing already on it…. we'll see! I made a chicken in my crock pot at the beginning of the week and used the chicken in this.

  8. Just made the dressing and the salad will be for my dinner, while I feed the boys hot dogs. 😉 Can't wait!

  9. I can see why you cleaned your bowl. These flavors sound wonderful!

  10. Cabbage is one of those foods I love raw, but don't like as much when it's cooked. And I think I just might like this cilantro dressing, even though cilantro isn't usually my thing. The whole salad looks so tempting!

  11. Thanks Merisi! And my pleasure.

  12. You definitely have me with this one! *swoon*

    Thank you for taking the time and effort to share your fabulous recipes,
    Merisi

  13. Thanks Jamie and Rosa. I think I could eat this once a week and not get tired of it!

  14. Beautiful, healthy, irresistible and so colorful! a perfect combination of flavors. I love salads of that kind…

    Cheers,

    Rosa

  15. I love salads like this because one can add one's favorite ingredients to it (like snap beans and carrots). And it makes a healthy and hearty meal. But wowee that dressing sounds out of this world!

  16. Hi there! I love this too, and haven't made it for a long time. (Hmmm, it is phase one!)

  17. Just wanted to say thank you, Kalyn – this has become one of my favorite salads. I made it again last night, ate some for dinner, and am really looking forward to lunch.
    It's so versatile, both on the salad ingredients and the dressing – add more peanut butter to make it thicker and more like a dip. Add a little more water/juice/soy sauce to have a more dressing-y consistency.
    *SO* good I could – alright, I'm just gonna be honest: I HAVE eaten it by the spoonful all by itself. 😎