Summer and salads go together like flip-flops and the beach. They are seasonal, and they complement each other. I love a good hearty salad, but I tend to have cycles of favorites where I can eat them over and over again without getting bored. Right now Im really into cabbage salads; from slaws to taco salads, I like how cabbage holds up to the warmer temperatures unlike the more delicate green leaf variety. Also, with wet cabbage it can usually be enjoyed the next day.
Today Im sharing with you my Chicken Cabbage Salad. Ive been making this weekly because its so easy to prepare, people love it, and more importantly my kids love it. They will even eat it as a main course. This is what I call winning over the finicky eaters.
When I make this salad I prep the ingredients in larger quantities so I can make the salad again later in the week. I typically toast extra slivered almonds and uncooked ramen noodles, boil extra chicken to shred, and make a larger batch of the dressing. Then all there is to do is mix in the shredded cabbage, sliced green onions, and toss the salad in the sweet and tangy dressing. If most everything is prepped the first time you make this salad, you will have everything you need to make it again later without much effort in about 5 minutes.
Chicken Cabbage Salad
Made with shredded cabbage and chicken, toasted almonds, ramen noodles, and green onions, the chicken cabbage salad is tossed in a a sweet tangy dressing.
- 1/3 cup canola oil
- 2 tablespoons rice vinegar
- 2 tablespoons white sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 4 cups shredded cabbage
- 1 cups shredded chicken
- 1 – Three ounce package ramen noodles, uncooked, broken into small pieces and toasted
- 1/3 cup toasted slivered almonds
- ¼ cup thinly sliced green onions
- To make the dressing, heat the oil, rice vinegar, sugar, soy sauce, and sesame oil in a small sauce pan on medium heat for 1 minute. Turn off the heat and whisk the ingredients until the sugar dissolves.
- Add the cabbage, chicken, broken ramen pieces, almonds, and green onions to a large bowl. Toss the salad with the dressing and serve immediately.
Yield: 4-6 servings
Alice Currah is the publisher of popular food blog, Savory Sweet Life. Her approachable everyday recipes are accompanied by beautiful step by step photos and have been featured online at Martha Stewart, Real Simple, The Pioneer Woman, Epicurious, Bon Appetit, Saveur, iVillage and many more. In March 2010, Forbes.com featured Alice as one of Eight of the Very Best Food Bloggers. You can find her on Twitter, Instagram, or Facebook.