Chicken Cabbage Salad with Ramen and Rice Vinegar

Introduction

The crunch in this salad comes from toasted slivered almonds, sunflower seeds, and broken ramen noodles, while the rice vinegar dressing keeps the cabbage sharp and light. You also get enough protein from two cooked chicken breasts to make it a full lunch instead of just a side. Plan on an hour of resting time so the dressing can soak into the cabbage and noodles.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6

Ingredients

• 1 head cabbage
• 1 bunch of cilantro
• 1 bunch of green onions
• ½ cup slivered almonds, toasted
• ½ cup sunflower seeds
• 2 packages of instant ramen noodles (Oriental/soy sauce flavor)
• 2 cooked chicken breasts
• ½ cup of vegetable or canola oil
• ½ cup of rice vinegar
• 1 packet of Oriental flavoring (from one of the ramen packages)
• Salt to taste
• Pepper to taste
• Sugar to taste

Instructions

1. Chop the cabbage, cilantro leaves, and green onion until it is at an even consistency among the three. Mix together.
2. Add the almonds and sunflower seeds.
3. Break up the ramen noodles and place in the salad.
4. Mix oil, rice vinegar, and flavoring. This is now your dressing.
5. Pour dressing over salad, and add salt and pepper to taste
6. Leave salad to sit and absorb flavor for an hour for best taste.

Variations

• Replace the cabbage with napa cabbage if you want a softer, less dense texture that absorbs the dressing faster.
• Swap the cilantro for flat-leaf parsley if you want a milder herbal flavor without the sharp cilantro note.
• Replace the sunflower seeds with pumpkin seeds for a slightly earthier crunch.
• Use both cooked chicken breasts warm when you mix the salad if you want the noodles to soften a little faster and the salad to eat more like a main dish.
• Add the second ramen flavor packet and reduce the added salt if you want a stronger savory edge in the dressing.

Tips for Success

• Chop the cabbage, cilantro, and green onions to a similar size so every bite stays balanced instead of grassy or bulky.
• Break the ramen noodles into bite-size pieces before adding them, or you will end up with large hard chunks that are awkward to eat.
• Taste the dressing before adding extra salt, since the ramen flavoring packet already brings a lot of seasoning.
• Give the salad the full hour of resting time if you want the cabbage to soften slightly and the noodles to pick up flavor.
• Toss the salad again just before serving so the seeds, chicken, and dressing are redistributed.

Storage and Reheating

Store the salad in an airtight container in the refrigerator for up to 2 days. If you want the best texture, keep the dressing separate and combine it with the salad closer to serving.

FAQ

Can you make this ahead?

Yes. You can chop the cabbage, cilantro, green onions, and chicken a day ahead, then store the dressing separately and combine everything an hour before serving.

Can you use rotisserie chicken instead of cooked chicken breasts?

Yes. Shredded rotisserie chicken works well and gives the salad a slightly richer, more seasoned flavor.

Can you leave out the cilantro?

Yes. Replace it with flat-leaf parsley if you still want a fresh herb element, or leave it out for a more neutral salad.

How soft should the ramen noodles get?

After an hour, they should be slightly softened but still have some bite. If you want them crunchier, serve sooner; if you want them softer, let the salad sit longer.