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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings

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

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.

Directions

  1. 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.
Originally published as Cabbage Chicken Salad in Quick Cooking March/April 2003, p41

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.

Medium-Bodied White Wine

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

Reviews for Cabbage Chicken Salad

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 24, 2015

"This is one of our favorites - both to eat at home, and to take to potlucks. I've probably made this more than any other recipe from here."

MY REVIEW
Reviewed Oct. 24, 2013

"It had too much vinegar for our taste. I would use half the vinegar if I made it again."

MY REVIEW
Reviewed Aug. 22, 2013

"The first time I had this salad was when I lived in Saudi Arabia. I some lost the recipe and could not find a substitute till now. I couldn't wait the 8 hours I had to eat a bowl of it as soon as I tried it. Thank you!"

MY REVIEW
Reviewed Aug. 13, 2013

"Easy, cheap, and tasty.

I brought this to a reunion and had good comments on it."

MY REVIEW
Reviewed Oct. 26, 2009

"I trippled the recipe for a potluck. It was super easy and tasted great."

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