Napa Cabbage Slaw With Grilled Chicken Napa Cabbage Slaw With Grilled Chicken

Image: Jeff Coulson | Food styling: Claire Stubbs | Prop styling: Catherine Doherty

This crunchy summer salad makes a great light dinner. Keep any leftovers for lunch the next day. To scoop out the cucumber seeds, halve the cucumber, then run a spoon down the centre.

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Soy Vinaigrette:


Sprinkle chicken with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, 12 to 15 minutes. Let stand for 5 minutes before slicing.

Soy Vinaigrette: Meanwhile, in large bowl, whisk together vegetable oil, vinegar, soy sauce, sesame oil and salt.

Add cabbage, carrot, red pepper, celery, cucumber and green onions; toss to coat. Top with chicken; sprinkle with almonds.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 242 mg
  • Sugars 5 g
  • Protein 30 g
  • Calories 293.0
  • Total fat 15 g
  • Potassium 786 mg
  • Cholesterol 67 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g


  • Iron 11.0
  • Folate 39.0
  • Calcium 10.0
  • Vitamin A 40.0
  • Vitamin C 123.0
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Lunch & Dinner

Napa Cabbage Slaw With Grilled Chicken