There’s something about a hearty slaw that’s hard to resist. This Thai chicken slaw with crispy rice is hearty enough for a meal – but also works as a side salad, picnic or potluck dish.

This slaw is an ideal recipe for when you want to eat something healthy and flavorful – but also satisfying and filling.

It’s jam-packed with vegetables. But it also has chicken and almonds. And crispy rice. This slaw really does have it all!

That said, this is Cheap Recipe Blog. And I’m all about substitutions and omissions, when it helps save you money. While great flavor is important, some recipes will still taste great even if some non-essential ingredients are omitted. 

See ingredient list, below, for more information.

What You’ll Need

This Thai chicken slaw is full of bright and flavorful ingredients. You’ll need:

• Cabbage: The base of this slaw is affordable cabbage. You can shred your own or use a package of shredded cabbage or cole slaw mix.
• Carrots: Regular or baby carrots will work – use what you have on hand to save money. As a shortcut, you can also purchase a bag of julienned carrots.
• Red onion: Fresh red onion adds more flavor and crunch. Dice the onion into very small pieces as to not overwhelm the palette!
• Sugar snap peas: I’m convinced that sugar snap peas make any dish better! They add crunch and a bit of sweetness to the slaw.
• Red bell pepper: One of my favorite affordable vegetables. I add it to salads and slaws all the time!
• Mandarin oranges: You can use canned mandarin oranges or fresh ones (Cuties). 
• Green onion: I like adding chopped green onion to salads for more freshness and flavor. 
• Almonds: Sliced, slivered or chopped almonds will work. Sub chopped peanuts, if desired. 
• Chicken: Leftover shredded rotisserie chicken is ideal for this recipe. But any cooked, shredded chicken will do.
• Crispy rice: Have you hopped on the crispy rice bandwagon yet? I made some with leftover rice and was surprised how easy it was to make. While this slaw is great without the addition of crispy rice, it adds some extra pizazz to the dish!

Are any of these ingredients optional? Yes! I’m all about creating recipes that are adaptable, with optional ingredients. Why? Because it can save you money. 

This recipe is veggie-heavy. If you don’t have red bell pepper or sugar snap peas, for example, feel free to leave them out. They’re not critical to the success of the recipe.

The Dressing: A Simple Peanut Sauce

What kind of dressing goes on a Thai chicken slaw? Peanut sauce, of course!

I made a super simple peanut sauce with pantry staples. Keep in mind, this peanut sauce recipe is somewhat adaptable. Don’t have brown sugar? Use white granulated sugar instead. Prefer tamari over soy sauce? Not a problem.

You’ll need:

• Soy sauce (or tamari)
• Juice from 1 lime (or bottled)
• Peanut butter
• Brown sugar (or white granulated sugar)
• Fresh grated ginger
• Sriracha sauce (or Thai chili paste)

Making Crispy Rice

Crispy rice is all the rage, and for good reason.

Cooked rice is tossed with some oil and seasonings, then baked until it’s crispy.

If you have leftover rice in your fridge, use it to make crispy rice! Otherwise, you’ll have to cook fresh rice, let it cool, then proceed with the recipe, below.

Similar Recipes

If you like cabbage-based slaws that are hearty and meal-worthy, check these out:

• Cabbage Crunch Salad
• Peanut Ramen Salad
• Thai Peanut Cabbage Slaw

Keep in mind that this Thai chicken slaw with crispy rice tastes great fresh. If you want to make it ahead of time, prepare your ingredients (cut veggies, make peanut dressing, make crispy rice) and assemble right before serving.

Continue to Content

Thai Chicken Slaw With Crispy Rice

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Print

Ingredients

• 4 cups shredded cabbage (or cole slaw mix)
• 1 cup julienned carrots
• Handful of sugar snap peas, cut in half
• 1 red bell pepper, chopped
• 1/4 cup diced red onion
• 2 green onions, chopped
• 1/3 cup slivered almonds
• 1 1/2 cups shredded leftover rotisserie chicken

For crispy rice

• 1 1/2 to 2 cups leftover rice
• 1 tablespoon avocado oil
• 2 teaspoons soy sauce
• 1/2 teaspoon garlic powder

For peanut dressing

• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon grated ginger
• 2 teaspoons sriracha sauce (optional)
• Juice from 1/2 lime
• 1 tablespoon hot water

Instructions

1. To make crispy rice: Toss all crispy rice ingredients together in a bowl. Spread onto a large baking sheet. Bake at 400F for 12 to 15 minutes, stirring once, until rice is golden brown and toasted. Set aside to cool.
2. To make peanut dressing: Place all dressing into a blender. Blend until creamy and uniform. Store in fridge until ready to assemble salad.
3. To assemble salad: Prepare all vegetables. Place all cut vegetables in a large serving bowl. Add mandarin oranges, green onions, almonds, chicken, and crispy rice on top. Top with peanut dressing and toss to evenly coat; serve.

Did you like this recipe?

Please give it a 5-star review on the recipe card above!