This dish is yummy and fresh. You can make it a meal or bring it as a side dish to a BBQ. I also love that it’s easy to modify for what you have or what you can tolerate. It’s already pretty quick and easy to make, but to make it extra quickly, prep a whole bunch of chicken to shred for this and other meals.
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Let’s get cooking!
The steps:
- First, you’re going to prep all your ingredients, which includes chopping veggies and making sure you have shredded chicken.
- Toss all the veggies and chicken in a large bowl.
- Mix up the sauce ingredients and pour over the veggie-chicken mixture.
- Toss everything in the large bowl until it’s thoroughly coated.
- Let the slaw sit in the refrigerator until you’re ready to serve it, or at least 30 minutes to let the flavors meld.
- When ready to serve, top with more lime, salt, cilantro, and nuts (if tolerated).
Substitutions:
- Soy sauce can be subbed for coconut aminos.
- Sesame seed oil or avocado oil can be subbed for extra virgin olive oil.
- Maple syrup can be subbed for honey.
Recommended kitchen items:
- Glass measuring cup. You might have one of these already, but they are just so useful for so many recipes. I mixed the sauce in this measuring cup.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Glass mixing bowls with lids. I used one of these for mixing the slaw and then storing it in the refrigerator. I love that they had lids to do this more easily.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Easy Thai Slaw
(AIP, Paleo, GF, DF, Nut-free, Soy-free)
Ingredients
- ½ head green cabbage cut into thin strips
- ½ head red cabbage cut into thin strips
- 2 cups shredded carrots
- ¼ cup green onions chopped
- 2½ cups shredded chicken
- ½ cup coconut aminos
- 2 Tbsp extra virgin olive oil
- 2 limes juiced, plus extra for topping
- 1 tsp honey
- ¼ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ginger powder
- ¼ tsp sea salt plus extra for topping
- cilantro for topping
- chopped nuts (almonds, cashews, etc.) for topping (optional)
Instructions
- In a large bowl add green and red cabbage, carrots, green onion, and chicken and toss everything together.
- In a small bowl mix coconut aminos, olive oil, lime juice, honey, onion powder, garlic powder, ginger powder, and sea salt and whisk together.
- Pour the sauce over the veggie mix and toss to combine. Sprinkle a little more salt over the mixture (unless you're using soy sauce), and toss.
- Let the dish sit in the fridge for about 30 minutes to let the flavors meld.
- Serve in bowls topped with cilantro, extra lime, and nuts (if tolerated). Enjoy!
