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Cabbage Chicken Salad Recipe

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"We were on a tight budget when I was little, so my mother often made this refreshing salad that fit our pocketbook as well as our taste buds," pens Heather Myrick from Southaven, Mississippi. Nicely priced at 48¢ a serving, it can be a light supper or a crunchy complement to sandwiches.

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Cabbage Chicken Salad Recipe

Prep: 15 min. + chilling

Yield: 4 Servings

15 15

Ingredients

1 package (3 ounces) chicken ramen noodles
2 cups shredded cabbage
1 cup cubed cooked chicken
1/4 cup sliced green onions
3 tablespoons sesame seeds, toasted
1/3 cup white vinegar
2 tablespoons sugar
2 tablespoons water
4 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Set seasoning packet from noodles aside. Crumble the noodles into a large bowl; add the cabbage, chicken, onions and sesame seeds. In a jar with a tight-fitting lid, combine the vinegar, sugar, water, oil, salt, pepper and contents of seasoning packets; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 8 hours or overnight. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 266 calories, 13 g fat (4 g saturated fat), 31 mg cholesterol, 614 mg sodium, 24 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Cabbage Chicken Salad in Quick Cooking March/April 2003, p41

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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