Gut Friendly Chicken Slaw

by | Aug 17, 2020 | Gut Health, Recipes

Easy meals are a win in my house!


This is a super simple recipe, but don’t let it fool you – it is so good for you! 


It has a nice balance of plant and animal based protein with some chicken and nuts and seeds and is chocked full of veggies (5 different kinds!)


And the best part is I built this slaw with two things in mind….


Number 1: encouraging you to get out of your comfort zone and try new veggies.

Including a wide variety of veggies increases the diversity of microbes in your gut (which are the workers on the job keeping you healthy). If you can’t find them, don’t give up – ask your friendly produce guy or gal. 


Number 2: helping you load up on prebiotic veggies.

Prebiotic veggies are specifically great at feeding the bacteria and probiotics in your gut. 



Top it with some fermented sauerkraut and your gut will thank you! 



This is a great summer main dish or a delicious side to take to a BBQ. 


Gut Friendly Chicken Slaw

Get out of your comfort zone with this lightly dressed chicken slaw full of fiberous prebiotic veggies to boost your gut health! Enough for a crowd.
Servings 6


  • 1/2 green cabbage
  • 1 jicama size of palm
  • 1 leek
  • 1 celery root size of palm
  • 8 oz cauliflower rice
  • 3-4 cups shredded cooked chicken
  • 1/3 cup pumpkin seeds
  • 1/2 cup slivered almonds
  • fermented sauerkraut optional topping


  • 1/8 cup ume plum vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder


Prepare veggies

  • Remove outer layers of cabbage and cut into chunks that can fit through your food processor.
  • Chop green end off leek and tip of white part. Cut remaining leek in half lengthwise and then into half-moons. Add half-moons to a bowl of water and swirl around to start to break up any dirt. After it sits for about 5-10 minutes, use your hands to remove the leek pieces and discard dirty water.
  • Using a sharp knife  remove edges of celery root and jicama. Then carefully, use knife  to remove the edges. These are too thick for a veggie peeler. After peeled, cut into chunks that can fit through your food processor.
  • Thaw cauliflower rice if using frozen.

Prepare nuts and seeds

  • In a dry skillet, add nuts and seeds over medium to low heat and slightly toast.
  • Stir occasionally  and keep a close eye, as they will burn quickly.

Prepare dressing

  • Add all ingredients to a large bowl and stir to combine.

Prepare slaw

  • Using your food processor, begin to feed all veggies, except cauliflower rice, through your food processor.
  • Add slaw veggies, cauliflower rice, and chicken to a bowl on top of the dressing and stir to thoroughly combine.
  • Top with nuts + seeds.
  • Serve with optional scoop of sauerkraut.


  • Make and eat on all week long!
  • If you prefer to use as a side dish, this will serve up to 15-20 depending on the size of the veggies.
  • Ume plum vinegar is a unique Japanese vinegar made from fermenting Ume plums in a salt brine. Feel free to sub red wine vinegar in place. 
  • No celery root, sub 4 stalk celery, although I encourage you to experiment and get out of your comfort zone to try new veggies. 
  • Fresh cauliflower rice is best. Most stores carry prepared bags. If not, consider using a food processor and chopping yourself or sub some thawed frozen. 
  • This is best made ahead of time. 



your health