Summer Cabbage Salad

Name: Summer Cabbage Salad
Prep time: 25 min
Total time: 25 min
Yield: 10 servings
Ingredients: 1 head cabbage, shredded; 2 cooked skinless, boneless chicken breast halves, cubed; 6 tablespoons balsamic vinegar; 2 chicken-flavored ramen noodle seasoning packets; ¼ cup white sugar; 1 cup olive oil; 6 green onions, chopped; ¼ cup toasted sliced almonds, or to taste; ¼ cup toasted sesame seeds, or to taste

Rating: 4.38 stars

8 Ratings
9 Reviews
3 Photos

A great salad for summer days, cool, crunchy and refreshingly light. The chicken breasts are preferably barbecued for extra flavor, but baked is ok too. I also often double this recipe and make 3 times the dressing and there is always great lunch leftovers remaining. People also love the dressing so more typically goes onto the salad when you let them self serve than would normally, and that's ok, it makes it very flavorful. You can also crush up the ramen not used when making the dressing, and top the salad with these as well. I prefer them without.

By Shannon Nelson

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Recipe Summary test

prep:

25 mins

total:

25 mins

Servings:

Yield:

10 servings

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

1 head cabbage, shredded
2 cooked skinless, boneless chicken breast halves, cubed
6 tablespoons balsamic vinegar
2 chicken-flavored ramen noodle seasoning packets
¼ cup white sugar
1 cup olive oil
6 green onions, chopped
¼ cup toasted sliced almonds, or to taste
¼ cup toasted sesame seeds, or to taste

Directions

Step 1
Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.

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Nutrition Facts

Per Serving:

342 calories; protein 11.2g; carbohydrates 15.5g; fat 27.1g; cholesterol 22.1mg; sodium 409.4mg. Full Nutrition

Reviews (9)

Most helpful positive review

darthotto

02/23/2011

This was pretty good. I wanted to use up my ramen noodles I have in my food storage. Although it wasnt until I got halfway through the recipe that I noticed it did not call for Ramen noodles. Just the ramen seasoning. So I just had to make changes. I crushed up ramen noodles in its packaging placed them on a baking sheet and toasted them until they were golden brown. I also had left over oven roasted brined turkey that I substituted for the chicken. When making the dressing I only used about 1/2 cup olive oil( eye balled it). It might be ok with with the 1 cup but I dont like to used a lot of oil on dressings. I tasted the dressing and it was good but not great so I added about 1 tsp of toasted sesame oil. The baslamic vinegar gives this classic salad a nice change. Thanks for the post. Read More

Helpful

(8)

Most helpful critical review

07/30/2012

Much to oily as written. My children seem to enjoy it so I may play with it but I strongly disliked the oily coating in every bite. Read More

8 Ratings

5 star values: 4
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

darthotto

02/23/2011

Helpful

(8)

betty

09/07/2010

i've had this recipe for years. it is definately way up there on my favorite salad list.it makes a great lunch salad w/ the chicken however i often use it as a side salad w/out the chicken either way its a winner. Read More

Helpful

(8)

Bobbi

12/06/2010

Also I add the ramen noodles (crushed), 2 TBLS sesame oil, 1/2 c sunflower seeds, and Splenda instead of sugar. YUM have been eatting this for years. My original recipe came from a dear friend in Seattle. Around 1993 or so. Read More

Helpful

(6)

bobndeb3

07/07/2013

This is my favorite ramen cabbage salad because you use balsamic instead of vinegar or cider vinegar. The balsamic adds another depth to the flavor. Read More

Anne B

10/02/2012

I love these kinds of cabbage slaw dishes. My husband was not so crazy about it. You will have to try it and see. Read More

Diana Davies

09/11/2017

I made this kind of quickly and forgot the ramen noodles but added toasted almond slivers....liked those better! I felt it needed more taste but didn't take the time to figure that out. Could be my taste buds but over all I would definitely make it again as you can have anything with this slaw. It is also light and I could see myself keeping it in my fridge to munch on here and there. Yummy healthy stuff! Read More

07/30/2012

Much to oily as written. My children seem to enjoy it so I may play with it but I strongly disliked the oily coating in every bite. Read More

Carol-anne Elliott

06/23/2019

This salad is so full of flavor! Cut back on the oil and only used sesame plus i crumbled up the raman noodles and added em! Was a thumbs up recipe! Read More

Back to Summer Cabbage Salad

All Reviews for Summer Cabbage Salad

- of Reviews

Summer Cabbage Salad

Servings Per Recipe: 10
Calories: 341.8

% Daily Value *

protein: 22 %

carbohydrates: 5 %

dietary fiber: 15 %

sugars:

fat: 42 %

saturated fat: 21 %

cholesterol: 7 %

vitamin a iu: 5 %

niacin equivalents: 38 %

vitamin b6: 17 %

vitamin c: 75 %

folate: 16 %

calcium: 10 %

iron: 9 %

magnesium: 15 %

potassium: 9 %

sodium: 16 %

thiamin: 11 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.