By Bernadette Kathryn, LMT, IHLC

A delightfully delicious and tangy alternative to the traditional grilled chicken and cabbage slaw. This Ginger Chicken Asian Slaw recipe has it all, healthy, tangy, crunchy and satisfying; perfect for a summer easy weeknight dinner.


I love the crunch of Napa Cabbage, it’s a great mix of a sturdy crunch from the spine and delicate flavor from the leaves.  I generally will make a slaw from any colorful vegetables that I have around including red & yellow peppers, snow peas, carrots, radicchio, purple onions, and golden delicious apples for a little sweet flavor. Sometimes I add radish, celery, scallions, and toasted cashews or peanuts. That’s one of the things I like most about a good slaw, its very adaptable to whatever I have around and I can customize it to the tastes of my guests.


Ginger Chicken Asian Slaw
Recipe type: Chicken Salad
Cuisine: Asian
  • Boneless, skinless chicken breasts
  • Fresh grated ginger
  • EVOO
  • S/P
  • Napa Cabbage
  • Snow Peas
  • Carrots
  • Red Pepper
  • Yellow Pepper
  • Radicchio
  • Endive
  • Golden Delicious Apple
  • Rice Wine Vinegar
  • Grated Ginger
  • Dark Toasted Sesame Oil
  • Light Miso Paste
  • Lime Zest & Juice
  • Sriracha Hot Sauce
  1. Cut Chicken into thin strips
  2. Grate fresh ginger
  3. EVOO
  4. S/P
  5. Mix to form a paste & cover the chicken
  6. Leave in an airtight container overnight to marinate
  7. Wash & dry your vegetables
  8. Finely chop all vegetables into julienne strips for your slaw
  9. Make your dressing:
  10. (1) qtr Cup each -
  11. Toasted Sesame Oil
  12. Rice Wine Vinegar
  13. Light Miso Paste
  14. Juice & Zest of 2 limes
  15. T Sriracha Hot sauce (or to taste)
  16. S/P
  17. Mix and serve!



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