Crunchy Sesame Chicken Slaw

by Sharon on September 11, 2015

Crunchy Sesame Chicken Slaw

There’s something so summery about a good slaw. I know there are a lot of folks super excited about fall arriving soon, and all of it’s pumpkins and lattes and the like, but I don’t count myself among them.

I love summer.

Living in Canada means seasons. We live in the eastern part of the country, in a sweet lakeside city just west of Toronto where the winter is long and cold. The first few snowfalls are picturesque and evoke childhood memories of sledding and snowmen. The next seventy-five snowfalls however, are not so romantic. So I grip tightly to summer and this Crunchy Sesame Chicken Slaw is helping me.

Crunchy Sesame Chicken Slaw


The perfect vehicle for leftover chicken, this sweet, tangy slaw is pulled together with the smoothness of toasted sesame oil. I love me some toasted sesame oil. Yum. I also love the shit out of cabbage! It stays forever in your crisper, which is useful because once you start shredding up a cabbage it just seems to grow and grow. It takes us a good two weeks to use up an entire cabbage. Cabbage is also a part of the all important cancer fighting cruciferous vegetable family and I’m always looking for ways to incorporate more of those into our diet.

You know what else cabbage has?

The crunch factor.

Crunchy Sesame Chicken Slaw

And I didn’t stop there with the crunch. This slaw also has a good handful of chopped roasted almonds. Adding nuts or seeds to salads is a great way to elevate your dish to the next level. Each one you bite into is like finding a tasty little jewel. 🙂

Crunchy Sesame Chicken Slaw

Crunchy Sesame Chicken Slaw
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  • 4 cups shredded savoy cabbage
  • 2 cups shredded chicken
  • 1/3 cup roasted almonds
  • 1/4 cup sliced green onions
  • 1/3 cup olive oil
  • 2 tbsp. vinegar
  • 2 tbsp. coconut sugar
  • 2 tbsp. coconut aminos ( or soy sauce)
  • 1 tsp toasted sesame oil


  1. In a large bowl, combine the cabbage, chicken, almonds and green onions. Set aside
  2. In a small saucepan, over medium low heat, stir together the olive oil, vinegar, coconut sugar, coconut aminos and sesame oil. Stir until the sugar dissolves and remove from heat. Pour over cabbage mixture and toss well to coat
  3. Store leftovers in a sealed container in the fridge for up to a week


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{ 6 comments… read them below or add one }

Chelsea @ Chelsea's Healthy Kitchen September 12, 2015 at 8:11 am
Cabbage really does seem to regenerate in the fridge, doesn't it? I actually read in Canadian Living once that you can get 24 cups of shredded cabbage out of one head. Crazy eh? I usually get so sick of it by the end haha.
Sharon September 13, 2015 at 8:08 am
It's like I spend so much time figuring out how to use it all up in creative ways. Luckily, we both like cabbage so its a win. Stay tuned for more though ... I Still have half ahead in the crisper!! Dun dun dun .... ;)
LakeladyP September 9, 2016 at 11:25 am
I can't wait to make this and take it to school (studying to be an EMT). I am not good as estimating how much 4 cups of shredded Savoy cabbage, plus chicken, would be so my question is: How many servings do you think this will make? Wondering if I will have it for 2 lunches or the rest of the school year, lol.
Sharon September 9, 2016 at 5:34 pm
Hey there! I would guess-timate 2 large lunches? Best of luck in school. EMT is an honourable career! :)
Dave Blanton October 3, 2016 at 6:58 pm
I had some broccoli slaw makings on hand so we substituted the broccoli slaw mix for the cabbage, then I use rice wine vinegar as my vinegar, and added 1 tsp of minced ginger, 1 tsp of minced garlic, and a tablespoon of cilantro. Absolutely delicious! I will get a head of nappa for the next time I make this, but I might keep the Asian twist in the dressing. Thanks for getting creative juices going with this amazing recipe.
Sharon October 5, 2016 at 12:15 pm
Love the addition of cilantro! Yum! Thanks Dave. :)

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