I’m so excited to share my Chinese Chicken Cabbage Salad recipe with you. It’s my kids absolute favorite and a smash hit at potlucks and holidays. Easter, Memorial Day, Labor Day or the 4th of July, my friends and family make it a point to confirm that’s what I’m bringing. Last Easter, I had to make 2 batches back to back because my kids cried “child abuse” at the tragic fact that we ran out too fast!
I know there are lots of Asian Chicken Salad recipes out there but I challenge you to try mine and see if you don’t like it better. I adjusted it from an old recipe to better suit my hubby’s distaste of sugar in savory foods and his love of sesame oil.
This recipe is easy and makes a ton. It’s perfect to bring to a get together or picnic. Bonus points: It also won’t wilt in the sun or heat.
Since I take a shortcut by using canned chicken, the time required to make it is pretty short. But keep in mind that it needs to refrigerate at least 2 hours for all the yumminess to seep in.
- 1 medium head of cabbage, chopped
- 2 cans of chicken
- 2 pks of Ramen noodles
- 1 onion, chopped
- 1/4 cup of sesame seeds
- 1 can of sliced water chestnuts, chopped
- 1 cup of canola or vegetable oil
- 1/2 cup of rice vinegar
- 2 Tbsp of sesame oil
- Crush the Ramen noodles inside the bag. Remove the seasoning packets.
- Mix the chopped cabbage, chicken, crushed noodles, chopped onion, sesame seeds, and chopped water chestnuts in a big bowl.
- Mix the canola oil, rice vinegar, sesame oil, and the 2 ramen seasoning packets in a separate container.
- Pour the dressing over the cabbage mixture and toss well.
- Refrigerate for 2 hours before serving.
- Peanuts, cashews, or slivered almonds would also add delicious crunch.
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