This vibrant Thai-inspired slaw is one of those easy, throw-together meals that feels both deeply satisfying and refreshingly light. It starts with leftover chicken and a crunchy base of napa cabbage and carrots, tossed with a zesty ginger-almond butter dressing that’s bursting with flavor—think lime juice, garlic, fresh ginger, and a touch of sriracha for gentle heat. Finished with loads of chopped cilantro, this slaw makes a perfect packable lunch or quick weeknight dinner. Make it ahead and store in individual containers for nourishing meals on the go all week long.
Ingredients
Slaw
1 medium heads
napa cabbage
thinly sliced
(about 8 cups)
3 cups
cooked chicken
4 medium
carrots
shredded
4
green onions
thinly sliced
1 bunches
cilantro
finely chopped
Dressing
6 tablespoons
creamy roasted almond butter
3 tablespoons
lime juice
3 tablespoons
coconut aminos
2 tablespoons
water
2 teaspoons
finely grated
fresh ginger
2 cloves
garlic
crushed
2 teaspoons
sriracha
½ teaspoons
sea salt
