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Cabbage Chicken Salad
"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.
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
- 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.
Nutrition Facts
1 cup: 266 calories, 13g fat (4g saturated fat), 31mg cholesterol, 614mg sodium, 24g carbohydrate (8g sugars, 3g fiber), 13g protein.
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