Asian Chicken Slaw Recipes

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CHICKEN AND ASIAN SLAW



Chicken and Asian Slaw image

This meal is always a hit, and it goes together so quickly. Sesame ginger salad dressing adds refreshing flavor to this pairing of broiled chicken and an exotic homemade coleslaw. -Melissa Jelinek, Apple Valley, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

2 cups cubed fresh pineapple
2 cups sliced bok choy
2 cups shredded red cabbage
1/3 cup plus 1/4 cup sesame ginger salad dressing, divided
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • Preheat broiler. In a large bowl, combine pineapple, bok choy, cabbage and 1/3 cup salad dressing; toss to coat., Place chicken in a 15x10x1-in. baking pan. Brush both sides of chicken with remaining salad dressing. Broil 3-4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°., Divide slaw among four bowls. Slice chicken; arrange over slaw. Serve immediately.

Nutrition Facts : Calories 302 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

EASY ASIAN-STYLE CHICKEN SLAW



Easy Asian-Style Chicken Slaw image

From the first time I made this chicken dish, I knew it was a winner-the bowl came back to the kitchen scraped clean. This one-dish wonder works every time in my house! -Bess Blanco, Vail, Arizona

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 package (3 ounces) ramen noodles
1 rotisserie chicken, skin removed, shredded
1 package (16 ounces) coleslaw mix
6 green onions, finely chopped
1 cup reduced-fat Asian toasted sesame salad dressing

Steps:

  • Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.

Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 405mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

ASIAN COLESLAW



Asian Coleslaw image

A great twist on cabbage salad. The peanut butter in the dressing is the secret.

Provided by RRITCHESKE

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 14

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
½ cup chopped fresh cilantro

Steps:

  • In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
  • In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g

ASIAN SLAW



Asian Slaw image

This slaw from TV chef Sarah Mastracco is a flavorful complement to her Japanese-Style Fried Chicken recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1/3 cup canola oil
1/4 cup rice-wine vinegar
1/4 cup finely grated carrots
Juice of 1 lime
1 tablespoon soy sauce
2 teaspoons finely grated fresh ginger
2 teaspoons sugar
8 cups finely shredded green cabbage
4 cups finely shredded red cabbage
2 fresno chiles or jalapeno peppers, thinly sliced crosswise
1/2 pound snap peas, thinly sliced on the bias
1/4 cup fresh cilantro leaves
Coarse salt and freshly ground black pepper

Steps:

  • In a medium bowl, whisk together canola oil, vinegar, carrots, lime juice, soy sauce, ginger, and sugar; set dressing aside.
  • Place both cabbages, chiles, snap peas, and cilantro in a large bowl; toss to combine. Add dressing and toss to coat. Season with salt and pepper and serve.

ASIAN CHICKEN COLE SLAW



Asian Chicken Cole Slaw image

A delicious and simple slaw using East Asian flavors. Note: for variation, add the juice of 1 lime.

Provided by Ingy1171

Categories     Chicken Breast

Time 25m

Yield 6 - 1 1/2 cup servings

Number Of Ingredients 16

2 1/2 cups shredded cooked chicken breasts (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap pea
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10 ounce) package shredded cabbage or 1 (10 ounce) package any finely cut up cabbage
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

Steps:

  • To prepare slaw, combine the first 7 ingredients in a large bowl.
  • To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
  • Stir and pour dresssing over the slaw: toss to coat.
  • Cover and chill 1 hour.
  • Sprinkle with slivered almonds and sesame seeds before serving.

Nutrition Facts : Calories 205.3, Fat 7.2, SaturatedFat 1.5, Cholesterol 49, Sodium 510.7, Carbohydrate 15.5, Fiber 3.5, Sugar 8.3, Protein 20

ASIAN FRIED CHICKEN AND PHO SLAW



Asian Fried Chicken and Pho Slaw image

Provided by Rob Burmeister

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 30

2 cups buttermilk
2 tablespoons chili paste
1/2 teaspoon onion powder
1 tablespoon plus 1/2 teaspoon ground ginger
Salt and pepper, to taste
2 boneless chicken breasts, cut into 2-inch pieces
1 cup all-purpose flour
1/2 cup rice flour
1/4 cup semolina flour
1/4 cup cornstarch
1 teaspoon curry powder
Canola oil, for frying
1/4 cup chili paste
1/4 cup hoisin sauce
1/4 cup brown sugar
1/2 cup mayonnaise
1/4 cup chili paste
1/4 cup unsweetened coconut milk
1/4 cup brown sugar
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 tablespoon grated fresh ginger
Juice of 4 limes
Salt and pepper, to taste
2 bunches baby bok choy, sliced into matchsticks
2 scallions, chopped
1 carrot, shredded
1/2 cup bean sprouts
1/4 cup shredded red cabbage
1/2 cup cooked udon noodles, chopped

Steps:

  • For the chicken: Combine the buttermilk, chili paste, onion powder, 1/2 teaspoon ginger and salt and pepper to taste in a bowl. Add the chicken and turn to coat; let sit.
  • Mix the all-purpose flour, rice flour, semolina flour, cornstarch, curry powder, the remaining tablespoon ground ginger and salt and pepper to taste in a large bowl. Set aside.
  • For the sauce: In a small pot, slowly heat the chili paste, hoisin and brown sugar until the sugar is dissolved. Remove from the heat and let stand at room temperature.
  • For the pho slaw: In a small bowl, mix together the mayonnaise, chili paste, coconut milk, brown sugar, vinegar, mustard, ginger, lime juice and salt and pepper to taste. Whisk until blended.
  • In a large bowl, mix together the bok choy, scallions, carrot, bean sprouts and red cabbage and toss together with your hands. Add the dressing and toss. Fold the noodles into the slaw. Set aside.
  • Fill a large Dutch oven halfway with oil and slowly bring it up to 375 degrees F. Remove the chicken from the marinade and discard the marinade. Dredge the chicken in the flour mixture. Shake off the excess flour and fry, stirring occasionally, until golden on the outside and cooked through, about 5 minutes.
  • Serve the chicken with the sauce on the side, or toss the chicken in the sauce. Serve with the pho slaw.

ASIAN CHICKEN SLAW WITH PASTA



Asian Chicken Slaw with Pasta image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

Salt
8 ounces angel hair pasta or capellini
1/4 cup vegetable oil
2 tablespoons sesame oil
1 clove garlic, minced
1/4 cup rice or white wine vinegar
1 teaspoon sugar
1/2 teaspoon dried red pepper flakes
2 tablespoons Nuoc nam (bottled Vietnamese fish sauce), optional
3/4 to 1 pound boneless smoked chicken or turkey breast
1/2 small head Napa or Chinese cabbage, cored
2 carrots, peeled
1/2 cup (packed) washed basil leaves

Steps:

  • Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 3 to 4 minutes. Drain the pasta and rinse it under cold water to cool it completely. Drain the pasta again, pat it dry and add it to the mixing bowl.
  • Finely shred the cabbage and grate or finely chop the carrots. Roll the basil leaves up into tight cylinders and cut across them to create fine shreds and add them to the mixing bowl. Toss the salad with the dressing and adjust the seasoning if necessary.

ASIAN STYLE CHICKEN RAMEN DINNER COLE SLAW



Asian Style Chicken Ramen Dinner Cole Slaw image

There are many different variations of this salad out there, of course. My version differs in that the dressing is creamy, and not sweet. The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make! Very popular as a take-along potluck or picnic item, too.

Provided by Julesong

Categories     Lunch/Snacks

Time 30m

Yield 8 side dish portions, 4 serving(s)

Number Of Ingredients 16

2 (4 ounce) chicken breasts, cut into bite-size pieces
1 tablespoon olive oil
1 teaspoon toasted sesame oil
1/4 cup mayonnaise (Best Foods, Hellmann's, or Vegenaise)
2 tablespoons plain low-fat yogurt (see note #2 below)
1 garlic clove, minced, to taste
2 tablespoons cider vinegar
1 tablespoon soy sauce
2 teaspoons lemon juice, to taste
1/8 teaspoon fresh ground black pepper, to taste
1/4 cup slivered almonds
3 green onions, chopped (scallions)
1 (4 ounce) can sliced water chestnuts, drained
1 tablespoon toasted sesame seeds
1 (1 lb) bag coleslaw mix or 1 small cabbage, shredded
2 (3 ounce) packages chicken-flavored ramen noodles

Steps:

  • Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
  • In a very large bowl, stir together the dressing ingredients well.
  • Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
  • Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
  • Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
  • Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
  • Makes 4 entrée-size servings. You can always stretch this salad by adding additional meat or packages of ramen! We've even added more semi-cooked ramen the next day to the leftovers. :).
  • Note: for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing. A bit of minced fresh sweet basil is also nice in this recipe. My husband sometimes adds sliced black olives to his serving. I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
  • Note #2: if you don't have yogurt, you can use sour cream instead, but yogurt is preferred.
  • Note #3: if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs. See http://www.followyourheart.com for more info.

Nutrition Facts : Calories 496.2, Fat 26.6, SaturatedFat 6.5, Cholesterol 40.5, Sodium 1302.9, Carbohydrate 45.1, Fiber 6.3, Sugar 7.1, Protein 21.4

SPICE-CRUSTED CHICKEN WITH ASIAN SLAW



Spice-crusted chicken with Asian slaw image

Griddle lean chicken breasts marinated in Chinese spices and serve with shredded cabbage and onion

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 23m

Number Of Ingredients 10

4 skinless, boneless chicken breasts
2 tbsp sesame oil
1 tsp each chilli flakes , cumin seeds and Sichuan peppercorns
3 tbsp soft brown sugar
3 tbsp soy sauce
juice 1 lemon , plus lemon halves to serve
½ small white cabbage , finely shredded
1 red onion , sliced
1 red chilli , deseeded and chopped
small handful coriander sprigs, to serve

Steps:

  • Slice most of the way through each chicken breast lengthways, and open out like a book. Cover with cling film and gently beat with a rolling pin until flattened. Rub 2 tsp sesame oil all over the chicken.
  • Roughly crush the chilli flakes, cumin seeds and peppercorns using a pestle and mortar. Add some salt and sprinkle over both sides of the chicken. Chill until you are ready to cook.
  • In small bowl, mix the remaining sesame oil, sugar, soy sauce and lemon juice. Add the cabbage, onion and chilli to a large bowl, pour over half the dressing and mix well. Save remaining dressing to use as a dipping sauce for the chicken.
  • Heat grill to high. Place the chicken on a baking tray lined with foil, grill for 3-4 mins on each side until cooked through. Serve with the slaw, lemon halves, a scattering of coriander and dipping sauce.

Nutrition Facts : Calories 280 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.3 milligram of sodium

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