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Cabbage Chicken Salad

 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.
4 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Cabbage Chicken Salad (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer