Recipe by Shannon Nelson
"A great salad for summer days, cool, crunchy and refreshingly light. The chicken breasts are preferably barbecued for extra flavor, but baked is ok too. I also often double this recipe and make 3 times the dressing and there is always great lunch leftovers remaining. People also love the dressing so more typically goes onto the salad when you let them self serve than would normally, and that's ok, it makes it very flavorful. You can also crush up the ramen not used when making the dressing, and top the salad with these as well. I prefer them without."
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cooked skinless, boneless chicken breast halves, cubed
chicken-flavored ramen noodle seasoning packets
green onions, chopped
toasted sliced almonds, or to taste
toasted sesame seeds, or to taste
This was pretty good. I wanted to use up my ramen noodles I have in my food storage. Although, it wasnt until I got halfway through the recipe that I noticed it did not call for Ramen noodles. Just the ramen seasoning. So I just had to make changes. I crushed up ramen noodles in its packaging, placed them on a baking sheet, and toasted them until they were golden brown. I also had left over oven roasted brined turkey that I substituted for the chicken. When making the dressing, I only used about 1/2 cup olive oil( eye balled it). It might be ok with with the 1 cup, but I dont like to used a lot of oil on dressings. I tasted the dressing and it was good but not great, so I added about 1 tsp of toasted sesame oil. The baslamic vinegar gives this classic salad a nice change. Thanks for the post.
Much to oily as written. My children seem to enjoy it, so I may play with it, but I strongly disliked the oily coating in every bite.
i've had this recipe for years. it is definately way up there on my favorite salad list.it makes a great lunch salad w/ the chicken, however i often use it as a side salad w/out the chicken, either way its a winner.
Also I add the ramen noodles (crushed), 2 TBLS sesame oil, 1/2 c sunflower seeds, and Splenda instead of sugar. YUM have been eatting this for years. My original recipe came from a dear friend in Seattle. Around 1993 or so.
This is my favorite ramen cabbage salad because you use balsamic instead of vinegar or cider vinegar. The balsamic adds another depth to the flavor.
I love these kinds of cabbage slaw dishes. My husband was not so crazy about it. You will have to try it and see.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Cabbage Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 244
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