Saturday, October 19, 2013

New and Improved Chicken Cabbage Salad

I think that most everyone has had that old stand-by chicken cabbage salad with the ramen noodles broken up in it.  I know I have eaten it a lot over the years, and I really like it.  The other day I was in the mood for it again, but decided to try to take the salad to the next level. 

Using red cabbage immediately gave the salad a face-life.

Adding more vegetables and a fixed-up dressing complete this tasty recipe.

Chicken Cabbage Salad

  • 1 medium head red cabbage, fairly finely chopped
  • 2 pounds cooked chicken, chunked (more or less optional)
  • 4 green onions, sliced
  • 2 stalks celery, thinly sliced 
  • 1 red pepper, chopped
  • 1 cup sugar snap peas, chopped
  • 2 tablespoons sesame seeds, toasted
  • 1/3 cup finely sliced almonds, toasted
  • 1 package chicken flavored ramen noodles
  • 1/3 cup oil
  • 1/4 cup white vinegar
  • 1/4 cup seasoned rice vinegar
  • 1 seasoning packet from the ramen noodle package
  • 2 tablespoons sugar or honey
  • dash soy sauce
  • dash sweet chili sauce
  • dash sesame oil
Mix cabbage, chicken, green onions, celery, red pepper and peas together.   Mix all dressing ingredients together and stir thoroughly.  Stir dressing into vegetable/chicken mixture.  Let sit in refrigerator for at least an hour.  Before serving, stir sesame seeds, almonds and crumbled ramen noodles into salad.  Otherwise, what I like to do is to serve the "crunchies" in a separate bowl.  This way, everyone can top their own, and if you have leftovers, the noodles, ect... aren't soggy the next day!

What do you think?  Do you prefer the old, or would you be interested in trying my new chicken cabbage salad?

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