Cabbage, chicken, and noodles covered in a simple dressing, make this salad a quick and delicious side dish or meal.
Cabbage Goodness
This salad is a fantastic way to eat more cabbage. Cabbage is full of vitamin K and vitamin C. It can help the body with inflammation and detoxification. The fiber in the cabbage also aids with digestion and keeping things regular, if you know what I mean!
The crunch and color of the cabbage makes this salad perfect for lunch or dinner, potluck or eating alone. It comes together quickly and is delicious.
Healthier Changes
This is a recipe that my mom used to make. You will find similar recipes all over online. I share my version only because I avoid the ramen packets that typically flavor the dressing.
Why avoid those packets? Here is the ingredient list for one popular brand: Salt, Sugar, Monosodium Glutamate, Maltodextrin, Spices (Celery Seed), Hydrolyzed Corn Protein, Hydrolyzed Wheat Protein, Hydrolyzed Soy Protein, Turmeric, Natural Flavors, Dehydrated Vegetables (Chive, Garlic, Onion), Vegetable Oil (Palm), Disodium Guanylate, Disodium Inosinate, Yeast Extract, Lactose, Powdered Cooked Chicken.
Personally, I can’t eat monosodium glutamate. It makes my brain crazy. When I try to sleep after eating it, I cannot calm my mind. Sounds like a weird side affect, but it probably does that to more people than we think.
We need to be aware of our bodies. Sometimes it is hard to pinpoint what is causing the problem, but when you pay attention, after time, you will figure it out.
Originally, I added a homemade ramen seasoning mix to the dressing but I didn’t always have it on hand. Now I use Coco Aminos or soy sauce in my dressing and I actually like it better and it is easier.
Cutting Cabbage
Cutting your own cabbage for this salad can be quick. A lot of tutorials online recommend cutting the whole cabbage in half and then those halves in half again and then cutting out the core on all four wedges.
I do it a little differently because I do not like cutting through the hard stem. I probably should to improve my arm muscles but flabby arms are totally in. Ha!
Slice off a chunk on the side of the cabbage, avoiding the stem and then lay that piece flat on the cutting board. Cut it in half for shorter strands of cabbage and then slice thinly. Repeat that same cut on all sides of the cabbage.
That cabbage core can be saved and used in a broth. In fact, it is perfect for boiling away to add flavor and nutrients. (Here is a simple broth recipe.) Additionally, it can be fed to chickens, thrown in a compost pile or tossed in the trash.
Lots of Options
For the chicken, you can use canned chicken, a rotisserie chicken, crockpot chicken, grilled chicken, or any other chicken you would like. This recipe is not particular. You can also leave out the chicken for a vegetarian option. I would add these roasted chickpeas or quinoa to bulk up the salad.
By the way, if you are new to salads for meals, add more chicken. Often times, if the salad is more meat heavy, my kids don’t bat an eye about eating it for a meal.
We really like the Lotus Foods Rice Ramen noodles but they are not good uncooked so they don’t work well in this salad. When I make it gluten free or grain free, I add more Almonds and/or other seeds, like sunflower seeds, in place of the ramen noodles.
Ahead of Time?
If you want to make this salad a few hours ahead of time, you can mix everything up except the ramen noodles. Toss the crushed noodles in right before serving. Sometimes I have to add a bit more dressing with the noodles but not always. It really depends on how much your cabbage soaks up.
Another great thing about this salad is its longevity. Most salads wilt and get sad after sitting a few hours. This salad, thanks to the cabbage, is actually still good the next day. The ramen noodles are a little softer and the cabbage is a little wilted but I actually don’t mind it that way at all. My daughter prefers it the next day. Maybe you will too.
Oriental Chicken Salad
Salad:
1 head of cabbage, shredded – can use green or purple or a combo
2 cups shredded or cubed chicken
4 green onions, sliced
1/3 cup slivered almonds
1/4 cup sesame seeds
2 tablespoons cilantro, chopped
1 package ramen noodles, crushed – optional
Dressing:
3/4 cup mild olive oil
1/3 cup red wine vinegar
4 tablespoons honey
1/2 teaspoon black pepper
3 tablespoons coco aminos or soy sauce
1/2 – 1 teaspoon salt
Shred the cabbage. Put it in a large bowl. Add the rest of the salad ingredients to the bowl. For the dressing, I use an immersion blender. Add all the ingredients to a bowl and blend well. You can put it in a blender, if desired. Pour 1/2 of the dressing onto the salad. Mix everything well. Add more dressing to taste.
TWEAK IT NOTES
- CHICKEN – The chicken is totally flexible. Use shredded, chopped or strips. Add more or less based on preference or, leave it out all together. To bulk up the salad add chickpeas or quinoa.
- RAMEN NOODLES – I bought some organic ramen noodles to try in this salad and they were super crunchy, almost too crunchy but their ingredient list was clean. I don’t love the ingredients in most of the noodles. The seasoning packet isn’t good but most of the noodles have added junk as well. If I find a great brand, I will add it to this post.
- NO NOODLES – To be grain or gluten free, I omit the noodles. This is how we typically eat it. I always double the nuts or add sunflower seeds for part of the almonds.
- OIL – I have made this dressing with extra virgin olive oil. The flavor comes through strongly in this dressing. If you don’t mind that flavor, that is a better choice than the mild olive oil. You can also use avocado oil.
- HONEY – You can use maple syrup or sugar.
