Asian Coleslaw with Chicken

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  • 4-6 T oyster sauce (to taste)
  • 5-6 tsp toasted sesame oil
  • 1 clove garlic, minced
  • salt to taste
  • 2-3 C cooked chicken breast, shredded
  • ½ head cabbage, shredded
  • 2 green onions, slivered diagonally
  • ¼ C toasted sesame seed
  • ¼ C sliced almonds, toasted


  • ¼ C Pioneer® Sugar
  • ¼ C vinegar
  • ½ C sesame oil
  • 1 tsp dry mustard
  • 2 tsp salt
  • ¼ tsp pepper


  1. Mix oyster sauce, sesame oil, garlic and salt together in a seal-able plastic bag. Add shredded chicken and seal. Mix inside the bag and marinate at least 4 hours or overnight in the refrigerator.
  2. Shred the cabbage and toss together with the sesame seeds, almonds and green onions.

Dressing Directions:

  1. Combine Pioneer® Sugar, vinegar, sesame oil, mustard, salt and pepper together in a shaker container. Shake well to mix.
  2. Remove the marinated chicken from the bag and add to cabbage mixture. Add the dressing and toss together.
Asian Coleslaw with Chicken
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