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Oriental Cabbage Salad With Chicken

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“This salad has been very popular whenever I've brought it to picnics, potlucks, and barbeques. It travels well and can be prepared a few hours in advance of the party. Be prepared to share this recipe because people Ü will ask for it!”
READY IN:
10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (16 ounce) bag coleslaw mix (or 1 medium head cabbage, thinly sliced and chopped)
  • 1 bunch scallion, thinly sliced
  • 1 (3 ounce) package ramen noodles, broken up (Your favorite flavor!)
  • 1 -2 cup diced cooked chicken breast
  • 12 cup canola oil (or vegetable oil)
  • 2 tablespoons sesame oil
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 14 teaspoon white pepper
  • 2 12 tablespoons toasted sesame seeds
  • 12-1 cup toasted slivered almonds

Directions

  1. Combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to six hours.
  2. Just before serving shake together canola oil, sesame oil, rice wine vinegar, sugar, salt, pepper, and ramen flavor packet; pour dressing over salad and toss; add sesame seeds and almonds; toss until evenly mixed.
  3. NOTE: I like to make the salad and salad dressing seperately a few hours in advance of whatever party I'm going to ~ I just dress the salad at the last minute so that it stays nice and crunchy.

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