Red Cabbage and Chicken Asian Salad
I’m crazy about this Red Cabbage and Chicken Asian Salad; I love the tangy cilantro dressing but use sliced green onion if you’re not a cilantro fan.
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 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 if you’re not a cilantro fan, I’d use some thinly sliced green onion in the dressing.
And there are lots of other options for this salad. 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.
How to Make Red Cabbage and Chicken Asian Salad:
(Scroll down for complete recipe including nutritional information.)
- 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.
- Slice the green onions and sugar snap peas (or use a different vegetable if you prefer.)
- Chop up a few cups of cooked chicken.
- 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.
- Toss the chicken pieces with part of the dressing, until all the chicken is well-coated with dressing.
- Add the red cabbage, sugar snap peas, and sliced green onions and toss, adding more dressing if desired.
- Then toast the almonds and sprinkle over the Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing and enjoy!
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
- (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)
- 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)
- 2 T finely chopped fresh cilantro
- 1/4 cup slivered almonds
- 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.
- Cut sugar snap peas (or other vegetables) into thin diagonal slices or matchstick pieces and thinly slice green onions.
- Chop chicken into pieces about 1 inch square.
- 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.
- 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.)
- Taste to see if you want more peanut butter.
- Put the chopped chicken into a large salad bowl with about half the dressing, then toss until all the chicken is coated with dressing.
- Add the cabbage, sugar snap peas, and sliced green onions and toss, adding more dressing as desired.
- Divide salad into individual serving bowls and garnish with chopped cilantro and almonds or peanuts.
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.
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.
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:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.