Low Carb Chicken Coleslaw

I’ve always believed that coleslaw doesn’t get enough credit at family gatherings. Growing up, it was just that side dish that came with fried chicken or showed up at every summer picnic. But over the years, I’ve learned that chicken coleslaw can be so much more than just a side – it’s actually a complete meal that’s perfect for busy weeknights or lunch prep.

What I love most about this chicken coleslaw recipe is how everything comes together in one bowl. No complicated steps or fancy ingredients needed. I usually prep the veggies while my chicken cooks, and before I know it, dinner’s ready. It’s become my go-to recipe when I want something light but filling.

Whether you’re packing lunches for work or looking for an easy dinner option, this recipe hits all the right notes. It’s crunchy, creamy, and has just enough protein to keep you satisfied. Plus, it tastes even better the next day, which makes it perfect for meal prep.

What Kind of Chicken Should I Use?

You’ve got a few good options when it comes to the chicken for this coleslaw recipe. The easiest route is to grab a rotisserie chicken from the store – just remove the skin and shred the meat. If you prefer to cook your own, boneless skinless chicken breasts work great whether you poach, grill, or bake them. Just make sure not to overcook them, as dry chicken can make your coleslaw less enjoyable. For the best results, let your cooked chicken cool completely before shredding or chopping it for the salad. If you’re in a time crunch, you can even cook the chicken a day ahead and store it in the fridge until you’re ready to make your coleslaw.

Options for Substitutions

This Asian-inspired coleslaw is pretty flexible and you can make several easy swaps:

• Chicken breasts: You can use rotisserie chicken, leftover grilled chicken, or even canned chicken in a pinch. For a vegetarian version, try using firm tofu cut into small cubes.
• Cabbage varieties: Don’t worry if you can’t find both types of cabbage – you can use all red or all green cabbage, or even pre-shredded coleslaw mix to save time. Napa cabbage works great too!
• Mayonnaise: For a lighter version, try using half mayo and half Greek yogurt, or swap in Kewpie mayo for an extra Asian twist. Just avoid using all yogurt as it might make the slaw too watery.
• Rice vinegar: Apple cider vinegar or white wine vinegar can work here – just add a tiny pinch of sugar to balance the tartness.
• Sweet chili sauce: If you’re out, mix some honey or maple syrup with sriracha sauce to get a similar sweet-spicy kick.
• Romaine lettuce: Any crisp lettuce works for serving – try butter lettuce, iceberg, or even cabbage leaves for wraps.
• Sesame seeds: You can skip these if needed, or replace with crushed peanuts or cashews for crunch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken coleslaw is preventing the vegetables from becoming too watery – to avoid this, salt your chopped cabbage and let it sit in a colander for 15 minutes, then squeeze out excess moisture before mixing with other ingredients. A common mistake is shredding the chicken while it’s still warm, which can make the mayonnaise separate and turn greasy, so make sure to let your chicken cool completely before pulling it apart into bite-sized pieces. To keep your coleslaw crisp and fresh, don’t dress it too far in advance – if you’re making it ahead, store the vegetables and dressing separately and combine them no more than 30 minutes before serving. For the best flavor balance, taste and adjust the seasoning after mixing everything together, as the vegetables can dilute the dressing’s intensity, and don’t skip toasting the sesame seeds – it makes a noticeable difference in the final flavor.

What to Serve With Chicken Coleslaw?

This Asian-inspired chicken coleslaw works great as a main dish, but there are lots of tasty ways to round out your meal. Since it’s already packed with protein and veggies, try serving it with some simple sides like steamed rice or quinoa to soak up the creamy dressing. For extra crunch, add some crispy wonton strips or chopped peanuts on top, or serve it alongside some fresh spring rolls. If you’re hosting a summer gathering, this coleslaw pairs really well with grilled corn on the cob or a platter of fresh fruit like pineapple and mango to complement the Asian flavors.

Storage Instructions

Keep Fresh: This chicken coleslaw stays crisp and fresh in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day as everything mingles together! If you’re making it for a party, you can prep all the vegetables and chicken separately a day ahead.

Prep Ahead: Want to get ahead? Chop all your vegetables and store them separately from the dressing. Mix the dressing ingredients in another container. When you’re ready to serve, just toss everything together! This way, your coleslaw stays super crunchy and fresh.

Serving Tip: If you notice any liquid pooling at the bottom of your stored coleslaw, just give it a quick toss before serving. The lettuce leaves should be added fresh right before serving to maintain their crispness. For the best texture, let it sit at room temperature for about 10 minutes before serving if it’s been in the fridge.

Preparation Time	15-20 minutes
Cooking Time	0-5 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-100 g
• Fat: 150-160 g
• Carbohydrates: 50-60 g

Ingredients

For the salad:

• 1/4 savoy cabbage (very thinly shredded, about 2 cups)
• 2 cooked chicken breasts (shredded or diced)
• 1/4 red cabbage (very thinly shredded, about 2 cups)
• 1 carrot (finely grated)
• 2 celery sticks (diced into 1/4-inch pieces)
• 6 green onions (thinly sliced)
• baby romaine lettuce leaves (for serving)

For the dressing:

• 2 tsp sesame oil
• 2 tsp fresh ginger (finely grated for best flavor)
• 235g mayonnaise (I prefer Hellmann’s mayonnaise for this)
• 12g toasted sesame seeds (adds a nutty crunch)
• 1/4 cup sweet chili sauce
• 40ml rice vinegar (unseasoned is best)

Step 1: Prepare the Salad Base

Start by shredding the cooked chicken into bite-sized pieces.

Place the shredded chicken in a large mixing bowl.

Add chopped celery, grated carrot, diced onion, and shredded cabbages to the bowl.

Toss these ingredients together until they are well combined.

Step 2: Make the Dressing

In a separate small bowl, mix together the mayonnaise, oil, vinegar, chili sauce, and finely grated ginger.

Stir these ingredients well to create a smooth and flavorful dressing that will coat the salad evenly.

Step 3: Toss the Salad with Dressing

Pour the prepared dressing over the salad in the large mixing bowl.

Add half of the sesame seeds to the salad mixture.

Toss everything together thoroughly, ensuring that the dressing evenly coats all the ingredients and the sesame seeds are well distributed throughout the salad.

Step 4: Assemble and Serve

Arrange fresh lettuce leaves in individual serving bowls to form a base.

Pile the dressed salad mixture on top of the lettuce leaves, making sure to distribute it evenly among the bowls.

Finish by sprinkling the remaining sesame seeds over each serving for an extra crunch and garnish.

Serve immediately and enjoy the vibrant, crunchy salad!