Sesame Almond Chicken Slaw
Tender shredded chicken breast and crisp napa and red cabbage tossed with julienned carrot, scallion, and a creamy almond-butter, coconut-aminos, lime, and sesame-oil dressing, finished with toasted sliced almonds and sesame seeds.
Why You'll Love This Recipe
This is one of the better places to send the rest of a roast chicken the night after you cooked it. Cold cooked breast pulls into strands that take a thick dressing better than meat straight off the heat does, and cabbage holds its crunch for a day or two, which is longer than any leafy salad manages. Almond butter, coconut aminos, lime, and toasted sesame oil make a dressing with enough body to cling to every shred rather than pooling in the bottom of the bowl. No oven, and if the chicken is already cooked, no pan either. It suits anyone who wants a lunch that is filling and bright and still eats light.
The dressing is what pulls it together. Almond butter gives it body and a rounded richness, coconut aminos adds a savory, faintly sweet depth in place of soy, lime juice cuts through with acidity, and toasted sesame oil carries a warm, roasted aroma that reads as unmistakably nutty. Because almond butter is thick, whisking it with the liquids first, and loosening with a little water if needed, is what turns it from a stiff paste into a creamy dressing that clings to the cabbage instead of clumping. Toasting the almonds and sesame seeds before they go on top deepens their flavor and keeps their crunch distinct from the softer slaw.
A lot of protein from the chicken runs up against a big volume of fibrous, water-rich vegetables, and the healthy fats from the almond butter, sesame oil, and toasted almonds are what make the whole thing filling. The different textures, crisp cabbage, snappy carrot, tender chicken, and crunchy nuts and seeds, keep every bite interesting, and the tart-savory dressing means it tastes rich without feeling heavy.
Ingredients
- 3 1/2 cups cooked chicken breast, shredded
- 4 cups shredded napa cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, julienned
- 3 scallions, sliced
- 1/4 cup almond butter
- 2 tbsp coconut aminos
- 2 tbsp lime juice
- 1 tbsp toasted sesame oil
- 1/3 cup sliced almonds, toasted
- 1 tbsp sesame seeds
- 1/4 tsp salt
Instructions
- Shred the chicken: Pull the cooked chicken breast into thin shreds with two forks and set it aside while you build the rest of the bowl, since shreds pick up a dressing along every torn edge in a way that neat sliced pieces never manage. If you are starting from a raw breast, cover it with cold water in a saucepan, bring it to a bare simmer rather than a hard boil, and cook for about 15 minutes, until it is opaque throughout and reads 165°F (74°C), then let it cool enough to handle before you shred it.
- Toast the almonds and sesame seeds: Set a dry skillet over medium heat. Add the sliced almonds and sesame seeds and toast, stirring almost constantly, until the almonds are golden and both smell nutty, about 3 to 5 minutes. They can go from golden to burnt quickly, so pull them the moment they color. Transfer to a plate to stop the cooking.
- Prep the vegetables: Thinly shred the napa cabbage and the red cabbage into fine ribbons. Peel the carrots and cut them into thin julienne matchsticks. Trim and thinly slice the scallions, including the tender green tops.
- Whisk the dressing: In a small bowl, whisk together the almond butter, coconut aminos, lime juice, toasted sesame oil, and salt until smooth and pourable. If the almond butter is stiff and the dressing seizes into a paste, whisk in a splash of water a little at a time until it loosens to a creamy, spoon-coating consistency.
- Toss the slaw: In a large bowl, combine the shredded napa cabbage, red cabbage, julienned carrot, sliced scallion, and shredded chicken. Pour the dressing over the top and toss thoroughly with tongs or clean hands until every strand is evenly coated.
- Garnish and serve: Transfer to bowls and top with the toasted sliced almonds and sesame seeds. Serve right away while the cabbage is at its crispest.
Variations
- Swap the protein: Trade the chicken breast for poached and peeled shrimp for a lighter, sweeter bite; this adds shellfish.
- Add some heat: Whisk a pinch of red chili flakes or a little minced fresh red chili into the dressing for a slow, building warmth.
- Brighten with citrus: Fold in fresh mandarin or orange segments for pops of juicy sweetness against the savory dressing; this adds fruit.
- Fresh herbs: Toss in a generous handful of chopped cilantro, mint, or Thai basil just before serving for a fragrant, garden-fresh lift.
- Change the nut butter: Use cashew butter in place of almond butter for a milder, sweeter, creamier dressing; this adds cashews.
Storage & Leftovers
Stored in an airtight container in the refrigerator, the tossed slaw keeps for up to 3 days. The cabbage will soften and shed a little liquid over time but stays pleasant and crunchy for the first day or two; give it a quick toss before eating to redistribute the dressing.
This dish is meant to be eaten cold and does not need reheating. If it has been sitting and the dressing has thickened or pooled at the bottom, simply stir it well before serving; a small squeeze of extra lime juice will freshen it right back up.
To make ahead, prep the components separately: shred the cabbage, julienne the carrot, cook and shred the chicken, and whisk the dressing, then store each in its own container. Keep the toasted almonds and sesame seeds in a small jar at room temperature. Toss everything together within a few hours of eating so the cabbage stays at its crispest and the nuts stay crunchy.
Notes & Tips
- Pick the right almond butter: Use a natural, unsweetened almond butter with no added oil or sugar so the dressing stays savory; give the jar a thorough stir first if the oil has separated on top.
- Slice the cabbage thin: The thinner you shred the napa and red cabbage, the better it soaks up the dressing and the more tender it eats; a sharp knife or a mandoline set to a fine setting makes quick work of it.
- Watch the almonds closely: Toasted sliced almonds are done the instant they turn golden and smell nutty; pull them off the heat immediately and onto a cool plate, because carryover heat can scorch them in the pan.
- Adjust the dressing to taste: Taste before tossing and balance it to your liking, more lime juice for brightness, another splash of coconut aminos for savory depth, or a pinch more salt if it tastes flat.
- Keep the crunch for meal prep: If you are packing this for lunches, hold the toasted almonds and sesame seeds separately and add them right before eating so they stay crisp instead of softening in the dressing.
- Serve it as a wrap: Spoon the finished slaw into crisp lettuce cups or butter lettuce leaves for a handheld version that keeps the same fresh crunch.
Nutrition & Mindful Eating
- Chicken, cabbage and the almond dressing are the three parts that make this a lunch. The chicken gives it substance, the cabbage and carrot give it crunch that lasts, and the dressing coats every shred so nothing in the bowl tastes bare.
- Almond butter is what makes the dressing cling. Thinned with lime and coconut aminos it goes silky and pourable, sweet and nutty at once, and it brings the vitamin E and unsaturated fat that almonds carry into every bite of cabbage.
- Napa cabbage is tender and juicy while red cabbage is firmer and deeper in color, and together they hold their crunch for hours after dressing. That red comes from anthocyanins, the same pigments that make the bowl look like something.
- Toasted sliced almonds and sesame seeds go on last so they stay crisp against everything soft, and toasted sesame oil poured over the top is the smell that hits first, dark and roasted and unmistakable.
- Lime juice and raw scallions are what keep the bowl awake. The acid cuts the richness of the almond butter, the scallions add a sharp green bite, and the salt in the dressing draws the sweetness out of the carrot.
- As you eat, listen to how loud this bowl is, and take it slowly enough that the lime and the sesame come through separately rather than as one taste you eat straight past.
Frequently Asked Questions
Can I use rotisserie or leftover cooked chicken instead of cooking it from raw?
Yes. Any cooked chicken breast that you shred will work here; you will need enough to replace what the recipe calls for. If you go this route, just skip the poaching step and start by toasting the almonds and sesame seeds.
My dressing turned into a thick paste. What went wrong?
Nothing is wrong, that is just how almond butter behaves when it hits acid and salt. Whisk in a little water, a splash at a time, until it loosens back into a smooth, pourable dressing that coats the cabbage evenly.
Why is my slaw watery the next day?
Salt in the dressing draws moisture out of the raw cabbage over time. It is still good to eat; just drain off any pooled liquid, toss well, and freshen it with a squeeze of lime. To avoid it, dress the slaw closer to serving.
What can I use in place of coconut aminos?
Coconut aminos gives the savory, slightly sweet backbone of the dressing. If you do not have it and no dietary restriction stands in the way, a splash of tamari works, though it is saltier and darker, so start with less and taste as you go.