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Tuesday, June 21, 2011

Asian Chicken Slaw


2 1/2 cups shredded cooked chicken breast (about 1 pound)
 3/4 cup finely chopped celery
 1/2 cup chopped sugar snap peas
 1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
 1 (10-ounce) package angel hair slaw
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 freshly ground black pepper

 Remaining ingredients:

 1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

To prepare slaw, combine the first 7 ingredients in a large bowl.

To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving
recipe source: My Recipes

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  1. That sounds tasty!!! Never would've put Asian and slaw together... but it sounds like it would be really good! Thanks for the comment on my smoked pork chops!

  2. This looks so good. I will have to add it to the menu this week. Thanks for visiting my blog!

  3. Mmmm...sounds and looks good. I will have to try this later this summer when our cabbage comes in.

  4. Hi Angie
    Thanks for the follow. Following back from Pawsitive Living.
    Lilac :-)


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