Thai Peanut Chicken Crunch Slaw Salad Recipe

There's something undeniably satisfying about the bold flavors and irresistible textures of this Thai Peanut Chicken Crunch Slaw Salad. Each bite delivers a symphony of flavors — creamy, spicy peanut dressing, juicy grilled chicken, and that perfect crunch from fresh cabbage and crispy toppings.

This dish became a weeknight staple after I started craving takeout-style Thai salads without the price tag or long wait times. It’s now my go-to for something quick, wholesome, and downright crave-worthy. Plus, it’s packed with veggies and protein, so I always feel great after eating it.

Let’s dive into why you’re about to fall in love with this recipe.

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

Get ready to crave salad in a way you never thought possible. This Thai-inspired slaw is more than just healthy — it’s vibrant, flavorful, and full of personality.

First off, it’s incredibly quick and easy. You can whip it up in under 30 minutes using cooked or rotisserie chicken and a bag of coleslaw mix. Perfect for those days when you want something satisfying without hovering over the stove.

It’s a total flavor bomb. Between the zesty lime, savory peanut butter, a kick of sriracha, and the sweet crunch of shredded veggies, this dish checks every box — salty, sweet, sour, and spicy.

Not only is it great for your wallet, but it's also incredibly meal-prep friendly. The slaw and chicken hold up well in the fridge, and the dressing can be made days ahead. Whether you're feeding a family or prepping lunches for the week, this one delivers.

And let’s not forget the crunch. Topped with crushed peanuts and crispy wontons or chow mein noodles, it’s a texture lover’s dream. Every bite offers something new and satisfying.

You’ll be making this salad again and again — and finding new ways to tweak it every time.

Ingredients Notes

What makes this salad shine is the thoughtful balance of fresh, crunchy vegetables, savory chicken, and that addictive peanut dressing. Each ingredient brings something important to the table, and substitutions are easy if needed.

Chicken is the heart of this salad. I love using grilled chicken breast or thighs for the best texture and smoky flavor. If you’re short on time, shredded rotisserie chicken works beautifully and soaks up the peanut dressing like a charm.

Coleslaw mix is your shortcut hero here. A pre-shredded blend of green and purple cabbage with carrots keeps things simple and colorful. If you’re up for it, you can shred your own cabbage and carrots for extra crunch and freshness.

Peanut butter is the base of the dressing, delivering creamy richness with just the right amount of sweetness. Opt for natural creamy peanut butter with minimal added sugar for the most authentic flavor.

Fresh lime juice, soy sauce, and a touch of honey or maple syrup round out the sauce, adding brightness, umami, and a hint of sweetness. Don’t skip the sriracha or chili garlic sauce — it adds the heat that brings everything to life.

You won’t need any fancy equipment, just a large mixing bowl, a small whisking bowl for the dressing, and a cutting board for slicing the chicken and garnishes.

How To Make This Thai Peanut Chicken Crunch Slaw Salad

This recipe comes together quickly and easily. You’ll be amazed at how much flavor you get from just a few steps.

Start by cooking your chicken if you're not using pre-cooked. Simply season with salt, pepper, and a splash of oil, then grill or pan-sear until golden and cooked through. Let it rest, then slice into bite-sized strips or cubes.

While the chicken cools, mix up your dressing. In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, and sriracha. Add a bit of warm water to thin it to a pourable consistency, and taste to adjust seasoning.

Next, prep your salad base. Empty the coleslaw mix into a large bowl, then toss in thinly sliced bell peppers, chopped cilantro, green onions, and shredded carrots if they’re not already in your mix. This combo adds tons of texture and color.

Pour the peanut dressing over the slaw and toss until everything is evenly coated. You want the veggies to be lightly dressed — not drenched — so start with half the dressing and add more as needed.

Finally, add the sliced chicken on top and finish with crushed peanuts, crispy wontons or chow mein noodles, and a sprinkle of sesame seeds or extra cilantro. Give everything one final gentle toss before serving.

From start to finish, you’re looking at just about 25–30 minutes — including cleanup. It’s one of those meals that looks impressive but couldn’t be easier to make.

Storage Options

This salad holds up surprisingly well, making it ideal for meal prep or leftovers. Just store the components separately if you want to preserve maximum crunch.

For best results, store the slaw mix and peanut dressing in airtight containers in the refrigerator. The veggies will stay crisp for up to 3 days. If dressed ahead of time, try to eat it within 24 hours to avoid sogginess.

Cooked chicken can be stored separately in a sealed container for up to 4 days. You can enjoy it cold or quickly reheat it in a skillet or microwave before adding it to your salad.

To keep things crispy, store crunchy toppings like peanuts or noodles in a zip-top bag at room temperature and add them just before serving.

When reheating or enjoying leftovers, give the dressing a good stir or splash of water to bring it back to life. A squeeze of lime on day two never hurts either.

Variations and Substitutions

This salad is endlessly adaptable, so don’t be afraid to make it your own. Whether you’re working with dietary restrictions or just switching things up, there are tons of ways to customize it.

If you’re vegetarian or vegan, swap out the chicken for baked tofu or edamame. Both absorb the peanut sauce beautifully and keep the dish protein-packed.

Don’t have coleslaw mix? Use a mix of chopped romaine, kale, or napa cabbage. Even shredded Brussels sprouts add great texture and a nutty flavor.

Not a fan of heat? Skip the sriracha or swap it for a sweet chili sauce. Prefer extra spice? Add a diced Thai chili or a splash of chili oil to the dressing.

Peanut allergies? Almond butter or sunflower seed butter work well as substitutes, especially when combined with a touch of sesame oil to mimic the rich, nutty taste.

Feel free to play with the toppings, too. Toasted cashews, sliced radishes, diced mango, or even crushed ramen noodles all bring a fun twist to the classic combo.

The beauty of this salad is how forgiving and fun it is to experiment with. Once you’ve made it once, you’ll be dreaming up new combinations every time.

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