Asian Chicken Edamame Slaw Recipe

Posted On Aug 13, 2018 By Erin Kuh, MBA, RD

No cook recipes or using leftovers to make a new meal are my FAVORITE, especially when it’s even too hot to grill during the scorching summer months.

This fusion of crunchy vegetables topped with leftover chicken breast and shelled edamame (soybeans) and drizzled with a light tangy dressing is the perfect lunch or dinner during even the hottest of summer days. One of my other favorite things about slaws is that they usually taste even better the next day and you can keep them in the fridge for 2-3 days, unlike lettuce-based salads. Double the recipe to have lunch or dinner ready to go!

Time-saving tip: Most grocery stores carry bags of chopped cabbage and shredded carrots. Buy 2 bags of chopped cabbage or coleslaw mix and 1 bag of shredded carrots if you want to save time on chopping.

Asian Chicken Edamame Slaw

Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Servings: 8-10

Serving size: 1 ½ cup

Nutrition per serving:
Calories 190Fat 5 gCarbs 14 gFiber 7 gProtein 14 g

close up image of asian chicken edamame slaw


For Slaw:

  • 1 small head of green cabbage, chopped
  • ½ small head of purple cabbage, chopped
  • 1 cup shredded carrots
  • 1 red bell pepper, diced
  • 2-3 chicken breasts, diced
  • 1 cup shelled cooked edamame

For Dressing:

  • 1/3 cup PB2 or peanut powder
  • 1/3 cup water
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • ½ tsp. smoked paprika
  • ½ tsp. salt
  • 2 tbsp. rice vinegar
  • 1 tbsp. olive oil


  1. Chop or prep all vegetables and put in a large bowl.
  2. Combine ingredients for sauce and stir until smooth.
  3. Poor over vegetables and mix to combine.

Optional toppings (I highly recommend these for added flavor and texture): chopped cilantro, chopped green onions, crushed peanuts or slivered almonds.

Try this salad next

The Ultimate No-Cook Salad

A bowl of no-cook salad.