Thai Peanut Chicken Crunch Slaw Salad Recipe

There’s something so satisfying about that first bite of crunchy slaw coated in a creamy, tangy Thai peanut dressing. This Thai Peanut Chicken Crunch Slaw Salad is vibrant, zippy, and utterly addictive — the kind of meal that turns heads at potlucks and makes a regular weeknight feel special.

I whipped this up one summer evening when we had leftover grilled chicken and a half-used bag of coleslaw mix. What started as a fridge clean-out ended up becoming one of our most-loved, most-requested dishes. It's quick, easy, and loaded with bold flavors that make every bite pop.

With a creamy peanut dressing, juicy chicken, and loads of fresh, crunchy veggies, this salad is the perfect blend of texture and taste. Let’s dive in!

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

If you're looking for a fast, flavorful salad that satisfies like a full meal, this is it. From the irresistible peanut dressing to the crunchy slaw base, it checks every box.

First, it’s lightning fast. Most of the prep is just chopping and stirring, and if you use pre-cooked or rotisserie chicken, it comes together in under 20 minutes.

It’s incredibly budget-friendly, too. With a bag of coleslaw mix, pantry staples like peanut butter and soy sauce, and a protein of your choice, you’ll feed four people for well under $15.

We’re talking MAJOR crunch. Between the cabbage, carrots, peanuts, and fresh bell peppers, every bite delivers that crave-worthy texture.

And don’t get me started on the dressing — it’s creamy, sweet, tangy, and just a little spicy. Made with peanut butter, lime juice, honey, and a splash of sesame oil, it's the kind of sauce you’ll want to put on everything.

This recipe also works beautifully for meal prep. The slaw holds up better than leafy greens, and the flavors only get better after a few hours in the fridge.

Ingredients Notes

The magic of this salad lies in its contrast — creamy vs. crunchy, sweet vs. savory. Each ingredient plays an important role in building layers of flavor and texture.

Shredded cabbage or coleslaw mix is the hearty base. It’s sturdy enough to stand up to the peanut dressing without wilting, and gives the salad its signature crunch. I like using a pre-made mix with red and green cabbage plus carrots for color and convenience.

Cooked chicken adds the satisfying protein punch. Grilled or roasted chicken breast works great, but rotisserie chicken is a major time-saver and just as tasty. Dice or shred it finely so it distributes well throughout the slaw.

Peanut butter is the soul of the dressing. Use creamy peanut butter (natural or regular) — it adds richness and a nutty depth. Crunchy peanut butter works in a pinch, but you may want to thin it out more with lime juice or water.

Lime juice, soy sauce, honey, and sesame oil balance each other perfectly. The lime adds brightness, soy brings saltiness, honey gives a hint of sweetness, and sesame oil adds that unmistakable toasty, Asian-inspired flavor.

Chopped peanuts, green onions, and fresh cilantro are the finishing touches. They add a final pop of crunch, freshness, and color — making the salad as visually appealing as it is delicious.

No fancy tools needed here — just a big bowl, a whisk for the dressing, and a sharp knife for chopping. A microplane zester is handy if you want to add fresh ginger or garlic to the dressing.

How To Make This Thai Peanut Chicken Crunch Slaw Salad

Creating this flavorful slaw salad is surprisingly simple — it’s mostly a matter of mixing, chopping, and assembling.

Start by making the peanut dressing. In a bowl, whisk together ½ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon lime juice, 1 teaspoon sesame oil, and 1–2 tablespoons warm water to thin. You’re aiming for a pourable but creamy consistency. Taste and adjust as needed — add more lime for tang, or a pinch of red pepper flakes for heat.

Next, prep your salad base. In a large mixing bowl, combine about 5–6 cups of coleslaw mix, 1 cup shredded cooked chicken, ½ red bell pepper (thinly sliced), and 2 sliced green onions. You can also toss in matchstick carrots, cucumber slices, or shredded purple cabbage if you want even more veggie variety.

Pour the dressing over the salad mixture. Use tongs or clean hands to toss everything thoroughly, making sure the dressing coats every bit of cabbage and chicken.

Once everything’s combined, add your toppings. Sprinkle over ¼ cup chopped peanuts, a handful of fresh cilantro, and an extra squeeze of lime juice for brightness.

Let the salad sit for 5–10 minutes before serving. This gives the flavors a chance to mingle and the slaw to soften just slightly — it’s even better after a little rest.

From start to finish, this dish takes no more than 20–25 minutes, making it ideal for weeknights, meal prep, or a quick lunch that doesn’t skimp on flavor.

Storage Options

This salad keeps better than most thanks to the hearty slaw base. Store leftovers in an airtight container in the fridge for up to 3 days. The cabbage will soften slightly over time but stays pleasantly crunchy.

If you're making this ahead for a potluck or lunch prep, store the dressing separately and mix it just before serving. This keeps the slaw crisp and fresh.

You can also prep all the ingredients — chopped veggies, cooked chicken, dressing — in separate containers and assemble the salad when you’re ready to eat.

To reheat (if desired), skip the microwave and enjoy it cold — this salad is best served chilled or at room temperature. If you must warm it, remove the slaw and just heat the chicken before reassembling.

Variations and Substitutions

The beauty of this Thai Peanut Chicken Crunch Slaw Salad is its flexibility. It’s endlessly adaptable to whatever you have on hand or whatever your dietary needs may be.

For a vegetarian version, simply skip the chicken or swap it for baked tofu or edamame. Chickpeas also work surprisingly well and absorb the dressing beautifully.

Want to make it low-carb? Swap the coleslaw mix for shredded kale or a blend of cabbage and zucchini noodles. The salad becomes more keto-friendly without sacrificing crunch or flavor.

For added heat, stir sriracha or chili garlic sauce into the peanut dressing. A pinch of red pepper flakes on top also does the trick.

Prefer a sweeter twist? Add julienned mango or pineapple chunks. The tropical flavor pairs beautifully with the savory peanut sauce and adds a burst of brightness.

If you’re out of lime juice, rice vinegar makes a great substitute in the dressing. It’s a bit milder but still provides the acidity you need to balance the richness of the peanut butter.

Don't be afraid to make it your own! This salad is super forgiving and works with a wide range of ingredients. It's all about what you love and what you have on hand.

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