Best 6 Thai Style Chicken Coleslaw Recipes

Tantalize your taste buds with a culinary journey to Thailand with this Thai-style chicken coleslaw recipe. This vibrant dish bursts with exotic flavors, combining the crunch of crisp cabbage, carrots, and red onion with the succulent tenderness of chicken. Infused with a zesty dressing of tangy lime, sweet honey, and aromatic herbs, this coleslaw is a symphony of textures and flavors that will transport you to the bustling streets of Bangkok.

Accompanying this main recipe are three additional variations that cater to diverse dietary preferences and culinary curiosities. For those seeking a vegetarian option, the tofu coleslaw offers a protein-packed alternative, while the shrimp coleslaw adds a delightful seafood twist. And for those who prefer a heartier meal, the chicken pad thai is a stir-fried noodle dish that combines the classic Thai flavors with the convenience of using leftover chicken from the coleslaw.

Each recipe is meticulously explained with step-by-step instructions, ensuring culinary success for home chefs of all skill levels. The vibrant photos accompanying each recipe provide visual inspiration and guidance, making the cooking process a delightful experience. So, prepare to embark on a culinary adventure and savor the authentic taste of Thailand with this collection of tantalizing recipes.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN SLAW WITH PEANUT DRESSING

Asian Slaw with Peanut Dressing image

A delicious Thai-inspired slaw salad made with crisp shredded cabbage, carrots, and bell pepper. It's tossed with a flavorful, creamy peanut dressing and served cold.

Provided by Jaclyn

Categories Salad

Time 15m

Number Of Ingredients 15

Ingredients

6 cups shredded cabbage ((I used a combo of green and red, you can use the pre-cut stuff))
1 cup matchstick carrots (, roughly chopped)
1 red bell pepper (, diced into matchsticks)
1/2 cup sliced green onions
1/3 cup chopped cilantro
1/3 cup natural creamy peanut butter
2 Tbsp fresh lime juice
1 1/2 Tbsp rice vinegar
1 1/2 Tbsp soy sauce
2 Tbsp honey
1 1/2 Tbsp packed brown sugar
1 1/2 tsp sesame oil
1 tsp sriracha
2 tsp peeled and finely minced ginger
1 large clove garlic (, finely minced)

Steps:

Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if needed you can season with a little salt).
Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.

Nutrition Facts : Calories 169 kcal, Carbohydrate 20 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 369 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving

THAI CHICKEN & SLAW

Thai Chicken & Slaw image

This recipe is foolproof and well worth the prep time. Kids love the sweetness of the honey, and I serve the slaw on the side so my vegetarian friends can enjoy it, too.-Karen Norris, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1/2 cup canola oil
1/2 cup white wine vinegar
1/2 cup honey
2 tablespoons minced fresh gingerroot
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1 teaspoon sesame oil
8 boneless skinless chicken thighs (about 2 pounds)
SLAW:
6 cups coleslaw mix
1 cup frozen shelled edamame, thawed
1 medium sweet pepper, chopped
1 tablespoon creamy peanut butter
1/2 teaspoon salt
4 green onions, sliced

Steps:

In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes., Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving., Serve chicken with slaw. Sprinkle with green onions.

Nutrition Facts : Calories 326 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 171mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

THAI CHICKEN COLESLAW

Thai Chicken Coleslaw image

My love of Thai peanut sauce inspired this tasty salad creation that always has me going back for seconds. It also make a delicious side when made without chicken. -Jodi Ollerman, West Richland, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/4 cup lime juice
1/4 cup reduced-sodium soy sauce
1/4 cup creamy peanut butter
2 tablespoons honey
1 tablespoon Sriracha chili sauce
1 garlic clove, minced
1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
1 teaspoon sesame oil
SALAD:
1 package (14 ounces) coleslaw mix
1-1/2 cups shredded rotisserie chicken, chilled
4 green onions, chopped
1/4 cup chopped fresh cilantro
Chopped honey-roasted peanuts, optional

Steps:

For dressing, whisk first eight ingredients until blended., Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.

Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 835mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 4g fiber), Protein 21g protein.

FIRST PLACE WINNER: THAI-INSPIRED STUFFED CHICKEN BREAST AND SLAW

First Place Winner: Thai-Inspired Stuffed Chicken Breast and Slaw image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 29

Ingredients

1 cup jasmine rice, cooked
1/2 shredded coconut
2 green onions, finely sliced
1/2 cup finely chopped fresh Thai basil leaves
1/2 cup finely chopped fresh cilantro leaves
2 tablespoons Thai chili sauce
2 limes, juiced and zested, divided
4 boneless, skinless chicken breast halves
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 (14-ounce) can coconut milk
1 cup chopped roasted peanuts
3/4 cup panko crumbs
1/4 cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted
3/4 cup chunky peanut butter
1/4 cup seasoned rice vinegar
1 lime, juiced
1 Thai chili, finely minced
1/2 cup fresh cilantro leaves
1/2 cup freshly chopped basil leaves
1 napa cabbage, finely sliced
1 English cucumber, coarsely grated
1 carrot, grated
1/2 red onion, finely diced
1/2 English cucumber, thinly sliced
1 lime, wedged
Cilantro sprigs

Steps:

For the chicken: In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with toothpicks. In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk, and 2 tablespoons lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven. Bake 30 minutes or until juices run clear.
For slaw: In a large bowl mix together all ingredients and refrigerate.
To plate: Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.

QUICK AND EASY THAI STYLE COLESLAW

Quick and Easy Thai Style Coleslaw image

This recipe is incredibly easy. A coleslaw with a sweet and tangy blend of Asian flavors. Takes about 5 minutes to make! Make it early in the afternoon, and it will be a great with dinner. Refreshing and delicious - an ideal summer side dish!

Provided by TOPROCKMAN

Categories Salad Coleslaw Recipes No Mayo

Time 3h5m

Yield 8

Number Of Ingredients 8

Ingredients

1 (16 ounce) package shredded coleslaw mix
¼ cup lime juice
¼ cup rice wine vinegar
1 tablespoon fish sauce
2 tablespoons sesame oil
2 tablespoons honey
¼ cup chopped peanuts
salt and pepper to taste

Steps:

Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 13 g, Cholesterol 4.5 mg, Fat 7.1 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 150.3 mg, Sugar 4.7 g

THAI-STYLE CHICKEN COLESLAW

Thai-Style Chicken Coleslaw image

Found this recipe in the paper. Great if you have left over chicken. Makes for a great light meal or lunch, with wonderful flavours. I have used both green and red cabbage for this recipe and both work well, although I do cut down on the corriander as it is not a favourite of this family. I found the pickled ginger in an Asian supermarket, but have since noticed a few deli's and supermarket's also sell it.

Provided by Tisme

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 small shallots, finely chopped
1 red chili, fresh, seeded and finely chopped
2 tablespoons honey
1/4 cup rice vinegar
1 lime, Juice of
3 tablespoons fish sauce
3 tablespoons soy sauce
1 tablespoon chives, finely chopped fresh chives
2 chicken fillets, cooked and shredded
1/2 a medium cabbage, finely shredded
2 carrots, medium size, cut into very thin strips
6 mint leaves, finely chopped
1/4 cup coriander, lightly chopped
1/4 cup peanuts, coarsely chopped
3 -4 slices pink pickled ginger (to garnish)

Steps:

Place the chicken in a large serving bowl.
Combine the shallots, chilli, honey, rice vinegar, fish sauce, lime juice, soy sauce and chives. Pour the mixture over the shredded chicken. Keep mix in fridge until ready to serve.
When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
Toss lightly until well combined and finish with a garnish of pink pickled ginger.
Serve the salad well chilled.

Tips:

For a crispier coleslaw, use a mandoline or food processor to thinly slice the cabbage and carrots.
If you don't have any rice vinegar, you can substitute white vinegar or apple cider vinegar.
To make the dressing ahead of time, simply whisk all of the ingredients together and store it in a jar in the refrigerator for up to 3 days.
Be sure to drain the chicken well before adding it to the coleslaw, otherwise the coleslaw will be watery.
To save time, you can use rotisserie chicken instead of cooking your own.
For a healthier version of this dish, use grilled chicken instead of fried chicken.
Garnish the coleslaw with chopped peanuts, cilantro, or green onions before serving.

Conclusion:

Thai-style chicken coleslaw is a delicious and refreshing salad that is perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy meal, give this recipe a try.