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.

Shannon Nelson
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • 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

342 calories; 27.1 g total fat; 22 mg cholesterol; 409 mg sodium. 15.5 g carbohydrates; 11.2 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(8)

Most helpful critical review

Rating: 3 stars
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
Rating: 4 stars
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
(8)
Rating: 5 stars
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
(8)
Rating: 4 stars
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
(8)
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Rating: 5 stars
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
(5)
Rating: 5 stars
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
Rating: 4 stars
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
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Rating: 5 stars
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
Rating: 3 stars
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
Rating: 4 stars
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