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.
Crispy Crunchy Chinese Chicken Cabbage Salad
- 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.
This is how you crush the ramen noodles in the bag, with a rolling pin…
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