Asian Broccoli Slaw with Chicken

Prep this broccoli slaw ahead, so you’ve got a satisfying lunch waiting for you in the fridge, and thanks to broccoli and cabbage, each serving packs in a little over a cup of cruciferous vegetables. The cruciferous family is an excellent source of sulfur-containing compounds that research suggests can play a role in reducing risk and development of dementia and neurodegenerative disease like Alzheimer’s.1 Cruciferous veggies like broccoli, kale, Brussels sprouts, and cabbage are also packed with antioxidant and anti-inflammatory compounds such as kaempferol and myricetin to also support cognitive, as well as overall, health.

You can easily substitute almond butter or another nut or seed butter in place of the peanut butter and use almonds, cashews or sunflower seeds instead of chopped peanuts if desired. Once assembled, refrigerate this one-dish meal in an airtight container for up to four days.

Asian Broccoli Slaw with Chicken

Created by Carolyn Williams, PhD, RD
Serves 6


  • 1 (10-oz) pkg broccoli slaw
  • 2 cups finely shredded red cabbage
  • ½ cup shredded carrot
  • cup frozen, shelled edamame, cooked and cooled
  • 5 tbsp peanut butter
  • 3 tbsp rice wine vinegar
  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • ½ tsp ground ginger
  • 12 oz sliced grilled chicken breast OR shredded skinless rotisserie chicken breast (about 3½ cups)
  • Chopped peanuts


  • Combine broccoli slaw, cabbage, carrot, and edamame in a large container with lid.
  • In a small bowl, combine peanut butter, vinegar, soy sauce, oil, honey and ginger. Whisk to combine. Pour over slaw mixture. Toss well to combine. Cover, and chill at least 2 hours.
  • When ready to serve, top slaw with grilled chicken slices or gently stir in shredded chicken.
  • Top each serving with chopped peanuts, cashews, cilantro or green onions, if desired.

Nutrition information

NUTRITION FACTS (per 1/6 or about 1 ¼ cups): Calories 277; Fat 14g (sat 2.5g); Protein 24g; Carb 13g; Fiber 3g; Sugars 6g (added sugars 3g); Sodium 424g

An evidence-based approach to phytochemicals and other dietary factors, 2d ed. (2013, August 1). The Free Library. (2013). Retrieved September 15, 2020 from evidence-based approach to phytochemicals and other dietary…-a0338399832