Oriental Chicken Cabbage Salad
This is the standard chicken ramen cabbage salad, one of my favorites!
This is the standard chicken ramen cabbage salad, one of my favorites!
- 2 tablespoons vegetable oil
- 1 cup slivered almonds
- 2 tablespoons soy sauce
- 1/2 teaspoon pepper
- 1/4 cup rice vinegar
- dressing
- 2 bags cabbage & carrots shredded
- 2 bunches green onion thinly chopped
- 3 cups cooked chicken
- 3 tablespoons sesame seeds
- 2 packages ramen noodles
- 4 teaspoons sugar or splenda
- 2 packages seasoning from ramen noodles
- Carbohydrate 24.3055207427741 g
- Cholesterol 44.625 mg
- Fat 18.1735445982095 g
- Fiber 3.76672176139485 g
- Protein 29.1573095711437 g
- Saturated Fat 3.32420862431861 g
- Serving Size 1 1 Serving (202g)
- Sodium 3807.38527156348 mg
- Sugar 20.5387989813793 g
- Trans Fat 0.95856138858183 g
- Calories 370 calories
Step-by-step
- Mix cabbage, onions, chicken and crunchies.
- Pour dressing over, mix and serve.
Raw cabbage requires a direct physical breakdown of its tough cellular structure before it can successfully absorb a liquid dressing. Tossing the shredded cabbage with salt or massaging it lightly for two to three minutes collapses those rigid cell walls, preventing the greens from releasing excess water onto the plate later. This textural softening ensures that the oil, vinegar, and soy sauce cling to the leaves rather than pooling at the bottom of the bowl. Toasting the almonds and sesame seeds in a dry skillet over medium heat for four minutes releases their essential oils, adding necessary depth to balance the sharp acidity of the rice vinegar. Crushing the ramen noodles while still inside their sealed packaging provides controlled sizing for the crunchy elements. Combine the dressing ingredients separately in a glass jar and shake vigorously to emulsify the vegetable oil before pouring it over the salad components. When scaling quantities up for larger gatherings, maintain the precise ratio of vinegar to oil to prevent the dressing from overpowering the mild chicken and cabbage base. Serve the mixture within thirty minutes of dressing to retain the distinct crunch of the noodles.
