Chicken Salad Slaw With Peanuts and Nori

By Ali Slagle

Published May 12, 2026

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
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Ready In
30 min
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This no-cook, main-dish slaw is all about texture and toppings. The cabbage and shredded chicken is only the beginning. It also has a double dose of savory nutiness from nori and peanuts, a creamy peanut-ginger dressing and refreshing scallions and cucumbers. It’s creamy, crunchy, salty and fresh all at once, satisfying bite after bite. For a vegan option, trade the chicken for a combination of shelled edamame, baked tofu, bean sprouts and cooked whole grains. 

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Ingredients

Yield:4 servings

  • ¼ cup creamy peanut butter

  • 2 tablespoons less-sodium soy sauce

  • 2 tablespoons rice vinegar

  • 1 (1-inch) piece fresh ginger, finely chopped 

  • 1 garlic clove, finely chopped

  • 12 to 14 ounces green or Napa cabbage, thinly sliced (about 6 cups, or one 12- to 14-ounce bag of slaw blend)

  • Salt

  • 3 cups cooked, shredded chicken (from 1 rotisserie chicken or two poached breasts)

  • 2 mini seedless or Persian cucumbers, thinly sliced 

  • ½ cup roasted, unsalted peanuts, roughly chopped

  • 3 scallions, thinly sliced 

  • 1 (0.17-ounce) pack nori snacks

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a liquid measuring cup or small bowl, stir together the peanut butter, soy sauce, rice vinegar, ginger and garlic. Add warm water, a tablespoon at a time, until saucy but still creamy (2 to 4 tablespoons). 

    1. Step 2

      In a large bowl, season the cabbage with a pinch of salt. Squeeze until wilted slightly. Add the chicken, cucumbers and dressing. Toss to combine. (Slaw can be made up to this point up to 1 day ahead.) Top with the peanuts and scallions, then crush the nori in your hands and add to the salad.

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