I totally totally dissed cole slaw the other day and here I am posting a recipe for slaw. However, let me clarify that I love a good cole slaw, but I do not love cabbage and carrots doused in mayo-based dressing. Blegh. But no need to worry about that with this slaw. Sesame oil, ginger, garlic, rice wine vinegar, and freshly-squeezed orange juice make up the dressing. And I winterized the dish by sautéing the cabbage with some onion, garlic, and red bell pepper and serving it warm. To add a little protein and make the dish a meal, I topped it with the easiest teriyaki chicken you will ever make.
While at Trader Joe’s the other day, perusing the aisles of unique sauces and extremely addicting snacks, I came across this Soyaki sauce/marinade and immediately had a craving for teriyaki chicken. When I got home, I busted out my slow cooker, plopped in some chicken breasts, and poured in the sauce. In a few hours, I had perfectly seasoned and juicy pulled chicken ready to be mixed with the warm Asian slaw.
This dish comes together so easily. If you want to skip the sautéing altogether, this dish would taste just as amazing. But I just had to serve it warm since the weather is so darn cold these days.
- 1 lb boneless skinless chicken breasts
- ½ cup teriyaki marinade (I used Trader Joe’s Soyaki sauce)
- 1 tsp sesame oil
- 1 clove garlic, chopped
- 1 tsp ginger
- Juice of 1 orange
- 3 tbs rice wine vinegar (or soy sauce)
- 1 tsp sesame oil
- ½ onion, finely chopped
- 1 clove garlic, minced
- 1 tsp minced ginger
- 1 red pepper, thinly sliced
- 1 lb bag of shredded cabbage
- Chopped green onion
- Extra teriyaki marinade
- Chopped cashews
- Cook the chicken: Place the chicken breasts and teriyaki marinade in a slow cooker. Cook chicken for 4 hours on high or up to 8 hours on low. Transfer chicken to a plate or cutting board and shred with 2 forks. Transfer the chicken back to the slow cooker and mix with the remaining marinade.
- Make the dressing: Whisk together all ingredients or mix in a blender or food processor (I use my Nutribullet). Mix until dressing reaches a smooth consistency.
- Make the Slaw: Heat sesame oil in sauté pan over medium heat. Add the onion, garlic, and ginger. Saute for 2 minutes. Add the red pepper and cabbage. Sauté mixture for 3-4 minutes until the cabbage has softened.
- Serve shredded chicken on a bed of the warm slaw. Top with the dressing. Sprinkle with optional toppings.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 263 Fat: 5.3g Carb: 21.7g Fiber: 3.8g Protein: 28.8g Sugar 17.8g Sodium: 1489mg
Weight Watchers Points (calculated on member website)
WW: 6 Points Plus
This wraps up our little cabbage destination! Be sure to check out the posts for the Southwest Quinoa Cabbage Rolls and Brussels Sprouts Salad with Parmesan, Bacon, and a Drippy Egg and give ‘em a try!
I’m cooking up an extremely healthy, and totally tasty 2-week theme. Stay tuned! It will be good, clean (hint, hint) fun!
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
Thalia @ butter and brioche says
January 27, 2015 at 6:09 pmI love asian slaws like this! I have to try the recipe out – it looks so incredibly delicious. Especially with all that tender slow cooked teriyaki chicken in it!
Krista says
January 28, 2015 at 12:27 amThank you! Yes, the pulled chicken super yummy and the whole dish is really easy to make. Thanks for stopping by!
Jen and Emily @ Layers of Happiness says
January 27, 2015 at 10:40 pmI am so obsessed with this new spin on coleslaw… good bye mayo! And that teriyaki chicken on top looks to-die-for! 🙂
Krista says
January 28, 2015 at 12:28 amRight, who needs mayo? The ginger, garlic, and teriyaki add so much flavor! Thanks so much for reading!
Leon Hannah says
November 28, 2015 at 6:26 amI had a big problem with this recipe….there wasn’t enough! My family, all five of us, even the one year old, loved this! I also thickened the sauce a bit and even added a capful of real bourbon! we will be making this again really soon!
Krista says
November 28, 2015 at 1:52 pmMy heart sunk when I read the first line of your comment! I’m so happy this was a favorite among your family! I love that you added some bourbon to give the sauce even more depth. I’ll have to try that out too. Hope you’re having a wonderful weekend!