Quick Takeaway
Yes, this chinese chicken salad with coconut aminos is a low oxalate recipe, built to stay in the Low tier so it fits a low oxalate diet. New here? Start with our Low Oxalate Foods List.
This low oxalate Chinese chicken salad is a vegetable-packed weeknight dinner with a dressing so good you’ll want to drizzle it on everything. Tender shredded chicken, crunchy cabbage and bean sprouts, fresh cilantro and mint, all tossed in a punchy dressing of rice vinegar, coconut aminos, lime juice, ginger, and walnut oil. Naturally low in oxalates, gluten-free, and ready in about 35 minutes.
Why You’ll Love This Recipe
- So many vegetables in one bowl. Cabbage, bean sprouts, green onions, cilantro, mint, the kind of salad that actually feels like a meal.
- Naturally low oxalate. Cabbage, mung bean sprouts, and the dressing ingredients are all on the safe list, and the dressing skips soy sauce in favor of coconut aminos.
- Gluten-free and dairy-free. Without trying.
- Make-ahead friendly, as long as you keep the dressing separate.
- The dressing is incredible. Sweet, salty, sour, savory, and a touch of heat all in one, and there’s enough that you can save some for second servings.
Why Coconut Aminos Instead of Soy Sauce?
Soy sauce is the foundation of most Chinese-American dressings, but soy is high in oxalates and not appropriate for a low-oxalate diet. Coconut aminos is the workaround, a savory, slightly sweet sauce made from fermented coconut sap. It hits the same umami depth as soy sauce with significantly less sodium and none of the oxalate concerns. Combined with fish sauce for extra savory complexity, you get a dressing that tastes like takeout without the takeout downsides.
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Ingredient Notes
- Coconut aminos instead of soy sauce. Soy is high oxalate. Coconut aminos give you the same savory depth and are slightly sweeter, so the dressing needs no added sugar.
- Cabbage and mung bean sprouts. Both low oxalate, and they give the crunch this salad depends on.
- Rice vinegar and lime juice. Both low oxalate and they keep the dressing sharp.
- Fish sauce. A small amount adds savory depth without soy.
Chinese Chicken Salad with Coconut Aminos
Print Recipe
Ingredients
For the Salad
- 2-3 lbs chicken breasts
- 4 cups coleslaw blend white and/or purple cabbage
- 3 cups mung bean sprouts
- 4 green onions sliced finely
- 1/2 cup fresh cilantro chopped
- 1/2 cup fresh mint chopped
For the Dressing
- 6 tbsp rice vinegar
- 6 tbsp coconut aminos
- 2 tbsp fish sauce
- 4 tbsp lime juice
- 6 tbsp walnut oil
- 4 cloves garlic pressed
- 1 tbsp ginger grated
- 1/2 tsp red chili crisp
Instructions
- Fill an Instant Pot 1/3 to 1/2 of the way full with water and place the chicken breasts in the water — they should be fully submerged. Set the Instant Pot to Pressure Cook on High for 10 minutes. Once the timer goes off, allow a natural release. Transfer the cooked chicken to a plate to cool, then shred with two forks. Set aside.
- In a small bowl, combine the rice vinegar, coconut aminos, fish sauce, lime juice, walnut oil, pressed garlic, grated ginger, and red chili crisp. Whisk thoroughly to combine.
- In a large bowl, combine the coleslaw blend, mung bean sprouts, green onions, cilantro, and mint. Toss to combine.
- Add the shredded chicken to the salad. If serving the whole batch right away, pour the dressing over and toss to coat. If serving in portions, dress only the amount you’re eating now — the salad turns soggy if dressed and stored overnight.
Pro Tips for the Best Chinese Chicken Salad
- Dress only what you’re eating. This is the single most important rule. Cabbage and herbs go soggy fast in the dressing, keep them separate until serving.
- Cool the chicken before shredding. Hot chicken wilts the lettuce and makes the salad lukewarm. Let it cool to room temp first.
- Whisk the dressing well. The walnut oil tends to separate; a thorough whisk just before pouring keeps everything emulsified.
- Save half the dressing for next-day leftovers. The recipe makes generous dressing so you can dress fresh portions later in the week.
- Adjust heat to taste. Half a teaspoon of red chili crisp is mild, bump it up if you want more heat.
What to Serve With Chinese Chicken Salad
- Instant Pot white rice as a side, or stirred into the salad for a heartier bowl
- Sliced cucumber for extra crunch
- Boiled asparagus for an extra vegetable side
Storage
- Undressed salad. Stays crisp for up to 3 days in the fridge in an airtight container.
- Cooked chicken alone. Keeps for 4 days refrigerated; freezes for up to 2 months.
- Dressing. Stays fresh in the fridge for a week in a sealed jar. Whisk well before using, the oil and water-based ingredients separate as it sits.
- Avoid freezing the assembled salad, the cabbage and herbs lose their texture entirely after thawing.
Substitutions and Variations
- Use pre-cooked rotisserie chicken if you want to skip the Instant Pot step entirely.
- Add sliced radishes or cucumber for extra crunch.
- Swap cilantro for extra mint if cilantro isn’t your thing.
- Top with toasted coconut flakes for a crunchy finish.
Frequently Asked Questions
Is Chinese chicken salad low oxalate?
This version is. The chicken, cabbage, mung bean sprouts, green onions, cilantro, mint, lime juice, garlic, and ginger are all low-oxalate ingredients. The biggest swap from a typical recipe is using coconut aminos in place of soy sauce, that one change keeps the whole salad on safe oxalate territory.
Can I use rotisserie chicken instead?
Absolutely. Skip the Instant Pot step entirely and use about 4 to 5 cups of pulled rotisserie chicken. The flavor is slightly different (rotisserie has more seasoning) but it works beautifully and saves significant time.
What is fish sauce? Will I taste fish?
Fish sauce is a fermented sauce made from anchovies, it’s a foundational ingredient in much of Southeast Asian cooking. It smells strong on its own but disappears into the dressing, where it adds incredible savory depth. You won’t taste fish in the finished salad, just a richer, more complex flavor.
Why dress only part of the salad?
Dressing is acidic and salty, both of which break down the cabbage and herbs over time. A salad that tastes crisp and bright fresh-dressed will be soggy and limp 12 hours later. Storing the components separately and dressing fresh portions keeps every serving as good as the first.