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.
PIN Red Cabbage and Chicken Asian Salad to make it later!
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
This delicious Red Cabbage and Chicken Asian Salad is the perfect lunch! 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 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.
Red Cabbage and Chicken Asian Salad
Ingredients
Salad Ingredients
Dressing Ingredients
Garnish Ingredients
Instructions
Notes
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
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.
42 Comments on “Red Cabbage and Chicken Asian Salad”
This looks so fabulous! YUM!
Thanks Sandy, I love all these flavors!
Kayln, this dressing is suburb. I love the ginger puree and peanut putter combination. Crunchy cabbage just seals the deal!
Thanks Kristen, so glad you like it!
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!
Fun hearing from someone from the Netherlands; that's on my list of MUST-GO places! So glad you enjoyed the salad.
Snap peas and cilantro and red cabbage….all my favorite ingredients….and with your salad they are exceptional. Love this recipe, Kalyn.
Thanks Wanda. I love all these flavors too.
What a wonderful salad, Kalyn! I can never resist anything with peanut sauce.
Thanks Dara! Same here; I could eat this dressing on anything!
Katharine, I really like the idea of using red pepper in this!
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.
Just made the dressing and the salad will be for my dinner, while I feed the boys hot dogs. 😉 Can't wait!
I can see why you cleaned your bowl. These flavors sound wonderful!
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!
Thanks Merisi! And my pleasure.
You definitely have me with this one! *swoon*
Thank you for taking the time and effort to share your fabulous recipes,
Merisi
Thanks Jamie and Rosa. I think I could eat this once a week and not get tired of it!
Beautiful, healthy, irresistible and so colorful! a perfect combination of flavors. I love salads of that kind…
Cheers,
Rosa
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!
Hi there! I love this too, and haven't made it for a long time. (Hmmm, it is phase one!)
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. 😎