Thai Peanut Chicken Crunch Slaw Salad Recipe

There's something incredibly satisfying about the bold, zesty flavors of Thai cuisine meeting the crisp bite of a fresh slaw. This Thai Peanut Chicken Crunch Slaw Salad is an explosion of taste and texture in every forkful—creamy peanut dressing, juicy chicken, and a rainbow of crunchy vegetables.

The first time I made this salad, it was a fridge-clean-out kind of day. I had half a rotisserie chicken, some slaw mix, and a craving for something different. After a quick whisk of peanut butter and a splash of lime juice, a new family favorite was born. It's since become our go-to when we want something fast, fresh, and full of flavor.

Let’s dive into why you’ll be obsessed with this easy, colorful salad.

Why You’ll Love This Thai Peanut Chicken Crunch Slaw Salad

Get ready to crave salads like never before. This Thai-inspired creation is more than just a side—it’s a complete, crave-worthy meal that satisfies on every level.

Let’s start with the ease of it all. This salad comes together in just 20 minutes, especially if you’re using leftover or store-bought rotisserie chicken. Minimal prep, maximum payoff.

It’s also incredibly budget-friendly. Most of the ingredients are pantry staples—peanut butter, vinegar, soy sauce—and the veggies are all easy finds at any grocery store. You can feed four for under $12, and they’ll think you splurged.

The flavor profile is bold and exciting. The creamy, slightly spicy peanut dressing ties everything together beautifully, while the fresh herbs and zesty lime bring brightness and balance. It’s the kind of dish that leaves you licking the bowl.

Lastly, it’s perfect for meal prep. Make a batch of dressing and keep the veggies and chicken separate until ready to serve. You’ll have lunch sorted for days, without any wilting or sogginess.

Now let’s take a closer look at the ingredients that make this salad shine.

Ingredients Notes

This Thai Peanut Chicken Crunch Slaw Salad relies on a handful of fresh, vibrant ingredients and a quick homemade dressing to deliver huge flavor with minimal effort.

The heart of this salad is the shredded cabbage slaw mix. A blend of green and purple cabbage with carrots adds not just crunch but beautiful color. You can grab a bagged slaw mix from the store to save time, or shred your own for a more tailored texture.

For the protein, cooked shredded chicken works best. Rotisserie chicken is a convenient choice, but any leftover grilled or poached chicken will do. The key is tender, bite-sized pieces that soak up the dressing without getting lost in the mix.

The soul of the dish is the Thai peanut dressing. Made with creamy peanut butter, soy sauce, rice vinegar, lime juice, honey, and a dash of sriracha, it hits all the right notes—salty, sweet, tangy, and spicy. A bit of warm water thins it out to the perfect drizzling consistency.

Fresh herbs like cilantro and mint add a cooling contrast to the dressing’s richness. Don’t skip them—they bring that unmistakable Southeast Asian brightness and aroma.

For added crunch and flavor, a handful of crushed peanuts and sliced green onions finish things off. If you like extra texture, toss in some chopped snap peas or red bell peppers too.

You won’t need any fancy equipment—just a large mixing bowl, a whisk or small blender for the dressing, and a sharp knife for prep.

How To Make This Thai Peanut Chicken Crunch Slaw Salad

Bringing this colorful salad together is easy, even on the busiest of days. Here's exactly how to make it shine.

Start by making your dressing. In a bowl or small blender, combine creamy peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, ginger, and a bit of sriracha. Add warm water, one tablespoon at a time, until you reach a smooth, pourable consistency. Taste and adjust—more lime for tang, more honey for sweetness.

Next, prep your veggies. If you're using bagged coleslaw mix, simply pour it into a large salad bowl. Otherwise, shred green and red cabbage finely and grate or julienne a carrot. Add thinly sliced red bell pepper, green onions, and chopped herbs like cilantro and mint.

Shred your cooked chicken and toss it into the bowl with the slaw. Make sure it’s distributed evenly so every bite gets some protein.

Pour the dressing over the salad, starting with half and adding more as needed. Use tongs or clean hands to toss everything thoroughly. You want the dressing to coat every piece, but not overwhelm it.

Right before serving, sprinkle chopped peanuts and extra fresh herbs on top. If you like a little heat, a few thin slices of red chili or an extra drizzle of sriracha will do the trick.

This salad is best enjoyed fresh, but if you’re meal prepping, keep the dressing separate and toss it in just before eating. Prep time is about 10 minutes, and with pre-cooked chicken, the whole dish is ready in under 20.

Storage Options

This salad stores beautifully if you keep the components separate. Store the slaw mix and chicken in an airtight container in the fridge for up to 4 days. The peanut dressing will keep even longer—about a week—in a jar or sealed container.

If you’ve already tossed everything together, the dressed salad is best eaten within 1-2 days. After that, the cabbage can lose its crunch and the herbs may wilt.

When storing, avoid adding the peanuts until just before serving. This keeps them crisp and prevents sogginess.

To reheat, simply let the salad come to room temperature or enjoy it cold. The bold flavors really shine when the dish isn’t too chilled.

Variations and Substitutions

This salad is incredibly flexible, making it perfect for swapping and experimenting based on your preferences or what’s in the fridge.

If you’re vegetarian, swap the chicken for tofu or edamame. Crispy baked tofu works beautifully, and edamame adds a pop of protein without much prep.

For a low-carb version, replace the cabbage slaw with spiralized zucchini or shredded lettuce. It still gives you crunch and volume without the extra carbs.

Want a sweeter profile? Add fresh mango chunks or shredded green apple. The juicy sweetness plays beautifully with the peanut dressing.

Spice lovers can crank up the heat by adding extra sriracha, sliced Thai chilies, or even a spoonful of chili garlic paste to the dressing.

And if you're out of peanut butter or avoiding peanuts, try using almond butter or sunflower seed butter. The texture and flavor still work wonderfully with the rest of the ingredients.

Don’t be afraid to make it your own—this salad is a canvas for bold ideas and fresh flavors.

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