Thai Peanut Chicken Crunch Slaw Salad Recipe

There's something undeniably addictive about the combination of tender chicken, crisp slaw, and a rich, savory-sweet peanut dressing. This Thai Peanut Chicken Crunch Slaw Salad is everything you love about a hearty salad—vibrant, crunchy, flavorful—with the comfort of a warm meal.

I first whipped this up after a weekend Thai takeout binge left me craving something lighter but still bursting with flavor. Now, it's my go-to lunch meal prep and a weeknight dinner I keep coming back to—it checks every box: quick, easy, satisfying, and downright delicious.

Whether you’re feeding a family or just yourself, this is the kind of salad that actually feels like a meal. Let's get into why you'll be making this again and again.

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

Get ready to fall for a salad that brings the crunch, the protein, and the perfect balance of Thai-inspired flavors to your table.

Quick and Easy for Busy Weeknights
This salad comes together in just 25 minutes, especially if you're using rotisserie chicken or pre-cooked shredded chicken. No need to stand over the stove—most of your time is spent tossing and whisking.

Perfectly Budget-Friendly
With ingredients like cabbage, carrots, and pantry staples like peanut butter and soy sauce, this recipe costs less than most takeout meals—and makes at least four generous portions.

Packed with Texture and Flavor
From crunchy slaw to creamy peanut dressing, every bite hits different. You get tang, sweet, salty, and a little heat all in one forkful.

Meal-Prep Friendly and Versatile
Make a batch on Sunday and enjoy it throughout the week. It holds up well in the fridge, and you can tweak the protein or toppings based on what you have.

This recipe isn’t just good—it’s crave-worthy. Let’s take a closer look at what makes it so special.

Ingredients Notes

The beauty of this Thai Peanut Chicken Crunch Slaw Salad lies in its harmony of simple ingredients working together to deliver bold flavor and texture.

Cabbage Slaw Mix
The base of the salad is a bag of shredded cabbage slaw, which typically includes green cabbage, red cabbage, and carrots. It’s crisp, colorful, and holds up beautifully to the creamy peanut dressing without getting soggy. You can also shred your own if you have fresh cabbage on hand.

Cooked Chicken
Shredded rotisserie chicken makes this recipe weeknight easy, but grilled or baked chicken breasts work just as well. If you prefer a vegetarian option, edamame or chickpeas are great high-protein swaps.

Creamy Peanut Dressing
This dressing is the heart of the dish. It combines creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, garlic, and a touch of sesame oil. You can add a pinch of red pepper flakes or sriracha for a little kick.

Crunchy Add-ins
Toasted peanuts, crushed ramen noodles, or crispy wonton strips add that irresistible crunch factor. Fresh chopped cilantro, green onions, and even a few slices of red bell pepper round out the flavor.

Optional Equipment
You don’t need anything fancy here—a mixing bowl, a whisk, and a cutting board will do. A food processor can speed things up if you're chopping your own cabbage or carrots.

How to Make This Thai Peanut Chicken Crunch Slaw Salad

Creating this bold and crunchy salad is super simple—just a bit of chopping, whisking, and tossing.

Start by prepping your slaw base. If you’re using pre-shredded cabbage mix, pour it into a large mixing bowl. If not, finely slice about half a head of green and red cabbage, and shred a couple of carrots to make about 6 cups total.

Add your cooked, shredded chicken directly to the slaw. You’ll want about 2 to 2 ½ cups. If it’s cold from the fridge, no worries—this is a chilled salad.

In a separate bowl, whisk together the peanut dressing. Combine ¼ cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 tablespoon honey, 1 teaspoon sesame oil, and 1 clove of minced garlic. Add a tablespoon or two of warm water to thin it out to your desired consistency.

Pour the dressing over the salad ingredients and toss everything together until evenly coated. Let it sit for 5–10 minutes so the flavors can meld and the cabbage can soften slightly.

Finish it off with your crunchy toppings—toasted peanuts, green onions, and fresh cilantro. Serve immediately, or cover and refrigerate until ready to eat.

From start to finish, the whole process takes less than 30 minutes, and the flavor payoff is enormous. Expect tangy, nutty, crunchy satisfaction in every bite.

Storage Options

This salad is excellent for meal prep and stores well for a few days.

Refrigerator Storage
Store the salad in an airtight container in the fridge for up to 3 days. If you're planning to prep ahead, consider keeping the dressing and crunchy toppings separate until just before serving to maintain texture.

Meal Prep Tips
Divide into individual meal prep containers for grab-and-go lunches. Add a lime wedge and dressing on the side for a fresh burst of flavor right before eating.

Freezing? Not Ideal
Due to the raw cabbage and fresh veggies, this salad doesn't freeze well. The texture becomes soggy once thawed.

Reheating Notes
No reheating needed! This is a cold salad meant to be enjoyed straight from the fridge. If using leftover grilled chicken, feel free to warm it slightly before adding.

Variations and Substitutions

The flexible nature of this salad means you can easily switch things up based on what you have.

Swap the Protein
Try cooked shrimp, grilled tofu, or crispy baked tempeh in place of the chicken. Leftover steak or pork also pairs beautifully with the peanut dressing.

Go Vegetarian or Vegan
Omit the chicken and double up on edamame or chickpeas. Use maple syrup or agave instead of honey to keep it fully plant-based.

Add More Veggies
Bell peppers, cucumbers, snap peas, or even shredded Brussels sprouts make tasty additions. Just be sure to keep the ratio of dressing to veggies balanced.

Make It Spicy
Add a teaspoon of sriracha or a pinch of red pepper flakes to the dressing for a little heat. You can also top with thinly sliced Thai chiles if you're brave!

Nut-Free Option
Use sunflower seed butter in the dressing and swap peanuts for roasted pumpkin seeds or crispy chickpeas.

This recipe is your canvas—don’t be afraid to experiment! Whether you're adjusting for dietary needs or just want to mix things up, the flavors are endlessly adaptable.

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