It seems that every time I go to Sam’s Club, I come home with their 2 pound bag of coleslaw. There are SO many uses for it! I use it for regular Restaurant Style Cole Slaw, Southern Fried Cabbage, and now this delicious Asian Chicken Cole Slaw. I know I could chop up my own cabbage, but this huge bag of mix is just $2 and makes this recipe so quick & easy!
This is very adaptable to whatever vegetables your family likes. I used a variety of things that were needing to be used up in my fridge. As for the chicken, you can keep it easy with a rotisserie chicken from the grocery, leftover chicken or freshly cooked chicken pieces. I like my chicken in salads to keep a good texture, so I browned the chicken a bit in a skillet with a little oil before adding to the salad. It’s totally your preference.
My daughter has requested this salad multiple times since I first made it. It has quickly become her new favorite salad!
- 4 cups finely chopped coleslaw mix
- 3 tablespoons finely chopped green onions
- 1 cup finely chopped broccoli
- 1/2 cup matchstick carrots
- 2 cups cooked chicken, finely chopped (browned in a little oil)
- 1/2 cup toasted sliced almonds
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 3/4 cup sugar
- 1/2-1 teaspoon toasted sesame oil
- 1-2 tablespoons soy sauce
In a large bowl, combine the cabbage with green onions, broccoli, carrots, chicken, and almonds.
In separate bowl, make dressing by mixing rice vinegar, olive oil, sugar, sesame oil and soy sauce.
Lightly pour the dressing over the salad mixture and toss; serve.