Honey peanut and chicken slaw salad

Honey Peanut Crunch Slaw Salad

Makes: 8 lunches (2 people × 5 workdays)

You’ll Need:

For the Slaw:

• 8 cups (about 1 medium cabbage) shredded cabbage – green or a mix with purple

• 2 carrots, grated

• 1 large red onion, finely sliced

• 1/4 cup chopped fresh coriander (optional, but adds a lovely pop of freshness)

• 1/2 cup roasted peanuts (roughly chopped if they’re big)

• 1 packet of frozen edamame (defrosted)

For the Dressing:

• 1/2 cup peanut butter (smooth or crunchy – whatever you’ve got)

• 1/4 cup honey

• 2 tbsp rice vinegar (or apple cider vinegar)

• 4 tbsp soy sauce (or tamari if you’re doing gluten-free)

• 2 tsp sesame oil

• 2–4 tbsp water (just to loosen it a bit)

• A pinch of chilli flakes (if you like a little kick)

Optional Protein:

• 2 - 3 large frozen chicken breasts, boiled and shredded

How To Make It:

1. Prep the slaw: Start by getting a big bowl—like, the biggest you’ve got. Add in your shredded cabbage (you can do this by hand or use a food processor), grated carrot, finely sliced red onion, chopped coriander, peanuts, and the defrosted edamame. If your edamame are still a bit frozen, just run them under warm water for a few seconds and they’ll be good to go. Mix everything together so it’s evenly combined and set it aside while you get on with the rest.

2. Cook the chicken: Grab a small saucepan and pop your chicken breasts in. Cover with cold water or stock (if you’ve got some), season with a little salt, and bring it all to a gentle boil. Once it’s bubbling, turn it down to a simmer and let it cook for about 15–20 minutes. You’ll know it’s done when it’s no longer pink in the middle and shreds easily with a fork. Take the chicken out and let it cool a little, then shred it into bite-sized pieces using two forks or your hands.

3. Make the dressing: While the chicken’s cooking, grab a bowl or a jar with a lid and add the peanut butter, honey, vinegar, soy sauce, sesame oil, and chilli flakes. Whisk or shake it all up until it starts to come together. Add 2–4 tablespoons of water a little at a time to thin it out—start with 2 and add more as needed. You want it smooth and pourable, but not watery. Give it a taste and adjust to your liking—maybe a bit more soy for saltiness or honey for sweetness.

4. Bring it together: Now for the fun bit. Pour the dressing over your slaw and toss everything really well so the veg are nicely coated. Add the shredded chicken and toss again gently so it’s all mixed through. If you’re meal prepping, portion the salad into containers right away. If you’re serving it fresh, add some extra peanuts or sesame seeds on top for a bit of crunch.

Stacey’s Notes & Tips:

• You can prep this on Sunday and you’re sorted for nearly the whole week!

• The slaw holds up really well and actually gets better after a day or two as the flavours soak in.

• Swap chicken for tofu, boiled eggs or chickpeas for a veggie version.

• Add a squeeze of lime or a drizzle of sriracha if you like it punchier.

• Keep the dressing separate if you're not eating it straight away to keep the crunch.

• Perfect for school lunches, work lunches, or lazy dinners on warm nights.