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
Lunch, Dinner, Main-Course
- 1 (10-oz) pkg broccoli slaw
- 2 cups finely shredded red cabbage
- ½ cup shredded carrot
- ⅔ 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.
Created by Carolyn Williams, PhD, RD
Carolyn is an author, registered dietitian, and James Beard Award-winning food and health journalist. NeuroReserve is delighted to partner with Carolyn to develop brain healthy recipes for Brain Table. Carolyn is the founder of Meals That Heal, an online platform providing numerous new recipes, evidence-backed resources, and time-saving tricks to make getting dinner on the table quicker and easier. She is also the author of Meals That Heal cookbook that includes over 100+ quick and tasty recipes to cool inflammation, balance gut health, and detox the body. She is a contributing editor for Eating Well, Cooking Light, Allrecipes and eMeals and has been featured in many other publications. Carolyn is a busy mom of two who knows the necessity of having quick, healthy meal ideas. Carolyn’s philosophy on food is that eating and living well isn’t about perfection. It’s about doing the best you can with the resources you have.
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