Cabbage Chicken Salad – This recipe is from my Mother-In-Law, Jan. She gave it to James when he moved out on his own. I have slowly been making my way through all of the wonderful dishes that she shared with him.
I decided to make this for lunch one week. I read through the recipe and was so confused…uncooked Ramen noodles?! Could this be right?! So I Googled and Googled…sure enough, this recipe was all over the place…with slight variations, of course. But all of them called for uncooked Ramen. Interesting.
So I forged ahead. I debated about adding the packets from the Ramen noodles…at first I couldn’t bring myself to do it but then I decided that if I’m going to cook with Ramen noodles, I might as well go all the way!! (I did only add 1 packet, though, instead of both.)
This made a really, really great lunch for an entire week! James even said that it looked and tasted just like his mom’s! To me, that is a huge compliment.. .Jan is a REALLY good cook. Yay!
So while there are several versions of this recipe out there, here is Jan’s!
Cabbage Chicken Salad
from Jan’s Kitchen
- 1 package cole slaw mix
- 8 green onions, chopped (I probably only used 4 or so…what I had in the fridge.)
- 3 cups chicken breasts, cooked and cooled and shredded
- 4 tbsp. toasted sesame seeds
- 1/4 cup slivered almonds
- 2 packages chicken Ramen noodles
- 2 tbsp. sugar
- salt and pepper to tasted
- packets from noodles (I used 1 packet)
- 1 cup olive oil (I started with 1/2 c. and added as needed.
- 6 tsp. vinegar (I used plain old white vinegar.)
1. Toast almonds and sesame seeds in a 350 oven until golden brown.
2. Toss chicken, almonds and sesame seeds, cole slaw, and green onion.
3. Crumble Ramen noodles over the salad.
4. Add dressing.