Weeknight Skillet Slaw Recipe: In less than 30 minutes, you can prepare this tasty, nourishing, and easy-to-make Skillet Slaw for your weeknight dinner. It boasts a colorful combination of vegetables, lean protein, and a zesty dressing,
Making it a fantastic alternative for hectic weeknights. Here’s how to make it, along with nutrition facts and useful hints.
For the Slaw
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 4 cups coleslaw mix (cabbage and carrots)
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans, trimmed
- 1 cup cooked chicken breast or tofu, diced
- Salt and pepper to taste
- For the Dressing:
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup (optional)
- 1 teaspoon grated fresh ginger (optional)
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
Combine the soy sauce, rice vinegar, sesame oil, honey (if desired), and grated ginger (if applicable) in a small bowl. Put aside. In a big skillet over medium heat, warm up the olive oil.
Add the onion slices and sauté until transparent, about 3 to 4 minutes. Once fragrant, add the minced garlic and sauté it for a further minute.
To the skillet, add the snap peas (or green beans), red bell pepper, and coleslaw mix. Cook, stirring frequently, until the veggies are crisp-tender, about 5 to 7 minutes.
Add the dressing and the chopped, cooked chicken or tofu. Allow the flavors to combine and everything to heat through by cooking for a further two to three minutes. To taste, add salt and pepper for seasoning.
Garnish the heated slaw with chopped green onions and sesame seeds. Savor it by itself or as a wrap filler!
Also see: Skillet Shrimp Fajitas with Cilantro-Lime Cream
Recipe Tips
Meal Prep: This dish is a great way to prepare meals. Both the dressing and the vegetable chopping can be done in advance. To facilitate speedy assembly, keep them separate in the refrigerator.
Other Protein Options: For a vegetarian version, feel free to substitute chickpeas, ground turkey, or shrimp for the protein. For extra ease, you can even use any leftover proteins.
Vegetable Variations: Depending on your tastes and what’s in season, you can add or swap out different veggies like bell peppers, broccoli, or zucchini.
Add some spice: For an added spice, consider adding sriracha or red pepper flakes to the dressing.
Serving Ideas: This slaw tastes great as a topping for tacos and wraps, or it goes nicely with rice or quinoa.
Nutrition
- Calories: Approximately 220
- Protein: 20g (if using chicken; slightly lower for tofu)
- Fat: 10g (mostly from olive oil and sesame oil)
- Carbohydrates: 18g
- Fiber: 4g
- Sugars: 5g
- Sodium: Varies (based on soy sauce used)
- Vitamin A: High (from cabbage and bell peppers)
- Vitamin C: High (from bell peppers and snap peas)