Description
This vibrant poolside sesame slaw is a crunchy, colorful mix of shredded cabbage, carrots, bell peppers, herbs, grilled chicken, and a zesty sesame-lime dressing. Perfect for warm days, it’s light yet filling and comes together in under 30 minutes.
Ingredients
Scale
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups cooked grilled chicken, sliced
- 1/3 cup roasted peanuts
- 2 tablespoons toasted sesame seeds
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 garlic clove, minced
- Juice of 1 fresh lime
Instructions
- Toast sesame seeds and peanuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Set aside.
- In a small bowl or jar, whisk together rice vinegar, sesame oil, soy sauce, honey, minced garlic, and lime juice to make the dressing.
- Prepare a large mixing bowl and ensure it’s clean and dry.
- Combine shredded cabbage, carrots, bell peppers, green onions, cilantro, and grilled chicken in the bowl. Pour dressing over the top and toss well to coat.
- Let the slaw sit for 10 minutes to allow flavors to develop, tossing once more midway.
- Sprinkle in toasted sesame seeds and roasted peanuts just before serving for added crunch.
- Serve chilled or at room temperature and enjoy.
Notes
- Chill vegetables before assembling for extra crunch.
- Use tamari or coconut aminos to make it gluten-free.
- Skip chicken for a vegan option or swap in grilled tofu.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 7g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
Keywords: sesame slaw, poolside salad, cabbage slaw, summer salad, healthy slaw recipe