Name: Thai Peanut Chicken Crunch Slaw Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cups cooked chicken breast, shredded or chopped; 3 cups shredded green cabbage; 1 cup shredded purple cabbage; 1 cup matchstick carrots; 1 red bell pepper, thinly sliced; ½ cup chopped green onions; ¼ cup fresh cilantro, chopped; ½ cup roasted peanuts, roughly chopped; 1 tbsp sesame seeds (optional); ¼ cup creamy peanut butter; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp lime juice; 1 tbsp honey or maple syrup; 1 tsp sesame oil; 1 garlic clove, minced; 1–2 tbsp warm water (to thin as needed)

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There's something irresistible about the combination of savory, sweet, and spicy flavors in Thai-inspired dishes. This Thai Peanut Chicken Crunch Slaw Salad delivers all that and more – with juicy chicken, a creamy peanut dressing, and a satisfying crunch in every bite.

I first created this salad after craving something light yet packed with bold flavor on a hot summer day. It's become one of my go-to lunches and an easy crowd-pleaser at potlucks. Fast, fresh, and full of texture, this dish checks every box.

Let’s dive into why this crunchy Thai salad should be your next meal prep hero.

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

If you love bold flavors, hearty texture, and meals that come together in minutes, you're in for a treat. This Thai Peanut Chicken Crunch Slaw Salad isn’t just a salad—it’s a complete, satisfying meal in a bowl.

First off, this recipe is lightning fast. Using pre-cooked chicken and bagged slaw mix, you can have dinner on the table in under 20 minutes. It’s perfect for weeknights or last-minute lunches.

It’s also incredibly healthy and balanced. Packed with lean protein, crunchy veggies, and a homemade peanut dressing with natural ingredients, this dish keeps you full without weighing you down.

And let’s talk about texture. The combination of cabbage, carrots, chopped peanuts, and crispy wontons gives every forkful a delightful crunch that keeps things exciting bite after bite.

Finally, it’s super versatile. Use rotisserie chicken, grilled tofu, or even leftover steak. Swap in whatever crunchy veggies you have—this salad plays well with just about anything.

Now that you’re ready to make it, let’s take a closer look at the ingredients that bring this salad to life.

Ingredients Notes

The beauty of this Thai Peanut Chicken Crunch Slaw Salad lies in its vibrant, fresh, and flexible ingredients. Each one adds to the flavor profile and texture of the final dish.

Slaw mix is the crisp, colorful base. I like to use a blend of shredded green cabbage, red cabbage, and carrots for a rainbow of color and a sturdy crunch. You can also slice your own if you have time, but bagged slaw works beautifully.

Cooked chicken keeps things simple. Leftover grilled chicken breast or store-bought rotisserie chicken makes this salad weeknight-friendly. For a meatless version, cubed baked tofu is a fantastic alternative.

The peanut dressing is what ties it all together. Creamy peanut butter, soy sauce, rice vinegar, honey, and a touch of sesame oil create a tangy, slightly sweet, and nutty dressing that’s utterly craveable. Add a dash of sriracha if you like it spicy.

Fresh herbs like cilantro and green onions brighten up the dish and add that signature Thai flair. Don't skip them—they really elevate the flavor.

For crunch, chopped peanuts and crispy wonton strips are key. You can also throw in sesame seeds or crushed ramen noodles for extra texture.

No special equipment is needed beyond a large mixing bowl and a whisk for the dressing—but if you’re making a big batch, a food processor makes shredding veggies even faster.

How To Make This Thai Peanut Chicken Crunch Slaw Salad

Making this flavorful slaw salad is as easy as toss, whisk, and serve. Here's how it comes together in a few quick steps.

Start by prepping your protein. If you're using rotisserie or leftover chicken, shred it into bite-sized pieces. If cooking fresh chicken, season it lightly with salt and pepper, pan-sear or grill until cooked through, and let it rest before slicing.

While the chicken is cooling, assemble your veggies. Empty your slaw mix into a large bowl. Thinly slice green onions and chop cilantro. If you're using additional veggies like bell pepper or cucumber, now’s the time to slice those too.

Next, make the peanut dressing. In a small bowl or jar, whisk together creamy peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, and a splash of water to thin it out. For heat, add sriracha or crushed red pepper flakes to taste.

Pour the dressing over the slaw and toss everything together until well-coated. Then, add the chicken, chopped peanuts, and fresh herbs. Toss again gently to combine all the layers of flavor.

Right before serving, sprinkle on crispy wonton strips or another crunchy topping of your choice. This keeps them from getting soggy and adds the perfect finishing touch.

In total, this salad takes about 15–20 minutes from start to finish, making it ideal for busy weeknights or quick lunches. It’s fresh, filling, and incredibly flavorful.

Storage Options

This salad is best served fresh, but it holds up surprisingly well for leftovers if stored properly.

If you're meal prepping, keep the dressing separate and toss it with the slaw and chicken just before eating. This helps maintain the crunchy texture and prevents sogginess.

Leftover fully dressed salad can be stored in an airtight container in the fridge for up to 2 days, but be aware that the crunchy elements will soften over time.

To keep toppings crisp, store chopped peanuts and wonton strips in a separate container or small zip-top bag and add them right before serving.

To reheat the chicken (if desired), warm it gently in the microwave or a skillet. While this salad is usually enjoyed cold, warmed chicken adds a cozy touch on cooler days.

Variations and Substitutions

This recipe is incredibly adaptable, so feel free to make it your own based on what you have in your kitchen.

Swap the protein to fit your diet. Tofu, shrimp, grilled steak, or even crispy chickpeas are all great alternatives to chicken.

Not a fan of cabbage? Try a base of shredded romaine or chopped kale. Just massage kale with a little olive oil first to soften it up.

For a low-carb twist, substitute the slaw mix with spiralized zucchini or shredded Brussels sprouts. It’s still crunchy and satisfying but cuts down on carbs.

Want to go nut-free? Use sunflower seed butter in place of peanut butter and top with roasted sunflower seeds instead of peanuts.

Looking for more spice? Add thinly sliced Thai chilies, a spoonful of chili garlic sauce, or even a squirt of lime juice to brighten everything up with a zesty kick.