Kalyn's Kitchen

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.  

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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 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.

Red Cabbage and Chicken Asian Salad process shots collage

How to Make Red Cabbage and Chicken Asian Salad:

(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!

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 Recipe with Tangy Cilantro Dressing found on KalynsKitchen.com

Red Cabbage and Chicken Asian Salad

Yield 4 servings
Prep Time 30 minutes
Total Time 30 minutes

This delicious Red Cabbage and Chicken Asian Salad is the perfect lunch!


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


  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.


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:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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:
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.

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    42 Comments on “Red Cabbage and Chicken Asian Salad”

  1. Elena, so glad you enjoyed it.

    Truly I am not really interested in writing a cookbook. It's a ton of work, and lots of my recipes are adapted from other sources. I'm not saying never, but it's highly doubtful. Thanks for the vote of confidence though!

  2. O.K., I had this salad for lunch and I couldn't believe how tasty and scrumptious it was. Definitly restaurant quality! Kalyn, I am sure I am not the first person to ask this, but have you ever considered writing a cookbook? A cookbook with all the recipes from the blog and yor favorite picks and recommendations for dishes that go together would be one that I would snatch in a heart beat.

  3. Emma, so glad you liked it. Thanks for the reminder, I need to make this myself again.

  4. Kalyn, this is such a great salad! I had it last night and it was even better than I expected it to be! And it's absolutely amazing for breakfast this morning! Thanks for the recipe! 🙂

  5. Kit, thanks for the feedback. So happy to hear you’re enjoying the salad.

  6. For a long time, your chicken salad with cashews and the buttermilk dressing has been my favorite, but this recipe has beat it out for top honors! My husband and I make this at least once a month, and it is wonderful both the first night and as leftovers … thanks for sharing another wonderful recipe that has become a family favorite in our house!

  7. Mahek, how fun to hear that this recipe is going to get an Indian touch! I think green beans would be great (or use carrot which the original recipe called for.) Peanut butter is simply ground peanuts, but they are ground so long the oil is released. You may need to add a bit of oil to the ground peanuts if it’s not sticky, although I bet in this dressing it might work just fine. Hope you like it!

  8. hi
    I read your blog quite often and i am from India, i usually read blogs to see if i can find a new fusion recipe which i can prepare with the ingredients available to me and give it an Indian touch.
    I feel this is just the right recipe for me to try and will surely do so..
    can i use roasted and finely ground peanuts instead of peanut butter.
    We do not have snow peas so can i use french beans.
    pls help me out and thanks for the wonderful blog that you have.

  9. I would love to try this. The color is so wonderful

  10. Kalyn, the sald looks yummy. I like the dressing….should try it sometime 🙂

  11. Yep, this has my name all over it! As much as I love my greens, sometimes I crave the crunch of cabbage.

  12. You´ve got me! I have just a red cabbage in my kitchen, and so this is what I´m trying at noon!!
    Thanks Kalyn, wonderful pictures, and I dare say, my bowl will be as empty as yours!! 🙂

  13. What a colourful salad! It looks so crunchy and the dressing sounds tasty.

  14. Yum! I love how you put it…”going steady lately with cruciferous vegetables”. The combination of dressing ingredients for the peanut sauce is one of my faves. I usually add some pea sprouts or mung bean sprouts and a little green onion. Great with baked/seasoned tofu for a veg version as well. Yay cruciferous veg!

  15. ha! i love the picture of the empty bowl. that’s when you know you made a good dish!!!

  16. I am really getting hooked on salads with peanut butter dressings. And cabbage with peanut butter! OK, anything with peanut butter!

  17. Pam, this is a pretty old cookbook, published in the 1990’s sometime. I got it really cheap because of that and I’ve found a lot of good recipes in there.

  18. Kalyn, that looks really good! How can it be that I haven’t heard of this cookbook?? From Fine Cooking, I love Fine Cooking! Now, I’ll have to go search for it.

  19. Wonderful colours, Kalyn! I think I’ll try a red cabbage coleslaw soon 🙂

  20. Yeah, I think this would be great with just veggies!! The dressing looks amazing…all my favorite flavors and I love a good crunch in my salad:)