Asian Shredded Chicken Coleslaw Recipes

SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW

A slow cooker allows the chicken to get so tender, it just shreds apart while soaking up the delicious marinade. These are a perfect combination of sweet, tangy, and spicy in a tacolicious bite! I use a microplane rasp grater for the ginger and lime. Makes 4 soft taco-sized portions or 8 fajita-sized portions! Enjoy!

Provided by A K

Categories Main Dish Recipes Taco Recipes

Time 4h20m

Yield 4

Number Of Ingredients 27

Slow Cooker Asian Chicken Tacos with Broccoli Slaw image

Steps:

Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
Cook in the preheated oven until warm, 3 to 5 minutes.
Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 36.1 g, Cholesterol 78.5 mg, Fat 17.7 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 3.4 g, Sodium 1105.8 mg, Sugar 18.2 g

Ingredients

1 teaspoon extra-virgin olive oil
¼ cup packed light brown sugar
4 tablespoons low-sodium soy sauce
1 tablespoon grated fresh ginger
1 tablespoon onion powder
2 teaspoons sesame oil
1 pinch red pepper flakes, or to taste
18 ounces boneless skinless chicken breast, sliced
1 tablespoon minced garlic
½ teaspoon sea salt
¼ tablespoon chopped fresh ginger
2 teaspoons reduced-sodium soy sauce
1 ½ teaspoons extra-virgin olive oil
1 teaspoon rice vinegar
1 teaspoon cider vinegar
1 teaspoon honey
½ lime, zested
1 ⅛ cups broccoli coleslaw mix
¼ cup chopped fresh cilantro
1 green onion, chopped
⅛ cup sour cream
⅛ cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chile-garlic sauce (such as Sriracha®)
½ lime, juiced
4 each low-carb flour tortillas (such as Mission® Carb Balance®)

THAI CHICKEN COLESLAW

My love of Thai peanut sauce inspired this tasty salad creation that always has me going back for seconds. It also make a delicious side when made without chicken. -Jodi Ollerman, West Richland, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Thai Chicken Coleslaw image

Steps:

For dressing, whisk first eight ingredients until blended., Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.

Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 835mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 4g fiber), Protein 21g protein.

Ingredients

1/4 cup lime juice
1/4 cup reduced-sodium soy sauce
1/4 cup creamy peanut butter
2 tablespoons honey
1 tablespoon Sriracha chili sauce
1 garlic clove, minced
1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
1 teaspoon sesame oil
SALAD:
1 package (14 ounces) coleslaw mix
1-1/2 cups shredded rotisserie chicken, chilled
4 green onions, chopped
1/4 cup chopped fresh cilantro
Chopped honey-roasted peanuts, optional

EASY ASIAN-STYLE CHICKEN SLAW

From the first time I made this chicken dish, I knew it was a winner-the bowl came back to the kitchen scraped clean. This one-dish wonder works every time in my house! -Bess Blanco, Vail, Arizona

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 5

Easy Asian-Style Chicken Slaw image

Steps:

Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.

Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 405mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

Ingredients

1 package (3 ounces) ramen noodles
1 rotisserie chicken, skin removed, shredded
1 package (16 ounces) coleslaw mix
6 green onions, finely chopped
1 cup reduced-fat Asian toasted sesame salad dressing

ASIAN COLESLAW WITH SHREDDED CHICKEN OR TURKEY

Categories Salad Ginger Onion turkey No-Cook Celery Spring Chill Cabbage Cilantro Soy Sauce Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Asian Coleslaw with Shredded Chicken or Turkey image

Steps:

Whisk first 6 ingredients in large bowl to blend. Mix in chicken or turkey; let stand 5 minutes. Mix in cabbage, celery, onion and cilantro. Season with salt and pepper. Chill at least 1 hour and up to 3 hours to blend flavors, tossing occasionally.

Ingredients

1/4 cup soy sauce
2 tablespoons white wine vinegar
2 tablespoons chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1 tablespoon sugar
1/2 teaspoon dried crushed red pepper
4 cooked skinless boneless chicken breast halves, shredded, or 5 cups shredded cooked turkey
1 1 1/2-pound green cabbage, cored, thinly sliced (about 12 cups)
4 celery stalks, thinly sliced
1 medium-size red onion, very thinly sliced
1 cup chopped fresh cilantro

ASIAN CHICKEN COLE SLAW

A delicious and simple slaw using East Asian flavors. Note: for variation, add the juice of 1 lime.

Provided by Ingy1171

Categories Chicken Breast

Time 25m

Yield 6 - 1 1/2 cup servings

Number Of Ingredients 16

Asian Chicken Cole Slaw image

Steps:

To prepare slaw, combine the first 7 ingredients in a large bowl.
To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
Stir and pour dresssing over the slaw: toss to coat.
Cover and chill 1 hour.
Sprinkle with slivered almonds and sesame seeds before serving.

Nutrition Facts : Calories 205.3, Fat 7.2, SaturatedFat 1.5, Cholesterol 49, Sodium 510.7, Carbohydrate 15.5, Fiber 3.5, Sugar 8.3, Protein 20

Ingredients

2 1/2 cups shredded cooked chicken breasts (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap pea
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10 ounce) package shredded cabbage or 1 (10 ounce) package any finely cut up cabbage
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

SLOW-COOKER ASIAN PULLED CHICKEN SANDWICHES

Hoisin sauce, Sriracha sauce and Progresso™ chicken broth gives this moist, "pass-me-the-napkins" sandwich a spicy sweetness. It's topped with ultra-easy coleslaw for a fresh taste and addictive crunch.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h30m

Yield 8

Number Of Ingredients 16

Slow-Cooker Asian Pulled Chicken Sandwiches image

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix broth, 1/3 cup of the hoisin sauce, the ketchup, honey, soy sauce, garlic, 1 tablespoon plus 1 teaspoon Sriracha, the gingerroot and 2 teaspoons sesame oil with whisk. Add chicken; toss to coat. Cover; cook on High heat setting 3 to 4 hours.
During last 30 minutes of cook time, make coleslaw. In large bowl, beat rice vinegar, sugar, 2 teaspoons Sriracha and 1 teaspoon sesame oil with whisk. Add coleslaw mix; toss to coat. Cover and refrigerate 30 minutes, tossing occasionally.
Remove chicken from slow cooker using slotted spoon. Remove sauce to another bowl. Place chicken on cutting board. Shred chicken using 2 forks, removing any bits of fat.
Return chicken and 1 1/2 cups of the sauce to slow cooker. Stir in remaining 2 tablespoons hoisin; decrease to Low heat setting. Cook about 20 minutes or until thoroughly heated.
Serve on buns; top with coleslaw. Serve with remaining sauce, if desired.

Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 165 mg, Fat 2, Fiber 2 g, Protein 41 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 15 g, TransFat 0 g

Ingredients

1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup plus 2 tablespoons hoisin sauce
3 tablespoons ketchup
2 tablespoons honey
1 tablespoon soy sauce
3 cloves garlic, finely chopped
1 tablespoon plus 1 teaspoon Sriracha sauce or chili garlic paste
1 tablespoon plus 1 teaspoon grated peeled fresh gingerroot
2 teaspoons toasted sesame oil
3 lb boneless skinless chicken thighs (about 12 thighs)
3 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon sugar
2 teaspoons Sriracha sauce
1 teaspoon toasted sesame oil
4 cups coleslaw mix (from 14-oz bag)
8 burger buns