Korean BBQ Chicken Cabbage Slaw: A Flavorful Delight!
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A delicious and refreshing Korean BBQ Chicken Cabbage Slaw that combines shredded chicken with crunchy vegetables and a spicy dressing.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Korean
- Diet: Gluten Free
- 2 cups cooked chicken, shredded
- 1 cup green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- Salt and pepper to taste
- Sesame seeds for garnish
- In a large bowl, combine the shredded chicken, green cabbage, red cabbage, grated carrots, green onions, and cilantro. Toss to mix well.
- In a separate small bowl, whisk together the mayonnaise, gochujang, rice vinegar, soy sauce, sesame oil, honey, salt, and pepper until smooth.
- Pour the dressing over the chicken and cabbage mixture. Toss until everything is evenly coated.
- Let the slaw sit for at least 15 minutes to allow the flavors to meld. For best results, chill in the refrigerator for 30 minutes before serving.
- Serve the slaw in bowls, garnished with sesame seeds.
Notes
- For added crunch, consider adding sliced almonds or chopped peanuts to the slaw.
- Substitute the chicken with tofu or tempeh for a vegetarian option, and adjust cooking times accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg