Mouth-Watering Oriental Cabbage Salad with Chicken

I don’t know about you, but when it comes to cooking in the summer months, I absolutely dread turning on my oven. Once you turn it on, the whole house feels like a sauna room at the spa! Instead of sweating buckets while we eat, I prefer to make something a bit lighter and refreshing than a full heavy meal. One of my go-to dishes is always this Mouth-Watering Oriental Cabbage Salad. Fresh Nappa cabbage, mixed with crunchy almonds, sesame seeds, and ramen noodles. All tossed together in a sweet and tangy oriental dressing. This recipe is not only a family favorite but a true crowd pleaser! Since there is no mayo, this refreshing cabbage salad is perfect for any backyard picnic or barbecue!

My favorite Summer Salad! This Mouth-Watering Oriental Cabbage Salad with Chicken is perfect for those hot summer nights! Fresh Nappa Cabbage, crunch almonds and ramen noodles, all tossed in a sweet and tangy oriental dressing. This one is a crowd pleaser!

Mouth-Watering Oriental Cabbage Salad with  Chicken – Pin it for later!!

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Helpful tools you may need for this recipe:

NonStick Skillet

Sharp Chef’s Knife

Large bowls with resealable lid


For your convenience, you can print the recipe at the bottom of this post.

Ingredients:

  • 1 large head of cabbage – chopped or shredded
  • 3 green onions – chopped
  • 1/2 Cup slivered almonds
  • 1 package ramen noodles – crushed – seasoning packet removed
  • 1 Tablespoon sesame seeds
  • 2 Tablespoons butter
  • 1 teaspoon sesame oil
  • 1/2 Cup canola oil
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons Soy sauce
  • 1/4 Cup red wine vinegar
  • 1 Tablespoon yellow mustard

Directions:

My favorite Summer Salad! This Mouth-Watering Oriental Cabbage Salad with Chicken is perfect for those hot summer nights! Fresh Nappa Cabbage, crunch almonds and ramen noodles, all tossed in a sweet and tangy oriental dressing. This one is a crowd pleaser!

In a large bowl mix together chopped cabbage and green onions. Cover with a lid and place in the fridge while you make the rest of the salad.

cabbage salad steps1

In a medium nonstick skillet combine the butter, sesame oil, almonds, sesame seeds, and crushed ramen noodles.

On medium heat toast the dry mixture until lightly golden brown. Stirring often so they don’t burn. Remove from the heat and let it cool.

For the dressing, combine oil, vinegar, sugar, soy and mustard in a small bowl. Whisk thoroughly until combined.

Pour the dressing over the cabbage mix. Refrigerate until ready to serve.

Mix in the crunchy almond ramen mixture just before serving so it doesn’t get soft. You want the crunchy crunch factor here! Don’t get me wrong, it is still delicious left over, even when the crunchies have softened.

My favorite Summer Salad! This Mouth-Watering Oriental Cabbage Salad with Chicken is perfect for those hot summer nights! Fresh Nappa Cabbage, crunch almonds and ramen noodles, all tossed in a sweet and tangy oriental dressing. This one is a crowd pleaser!

Just look at all that crunchy texture! Sweet tangy dressing just drips off of the fresh Nappa cabbage. Refreshing, delicious, and satisfying!

My favorite Summer Salad! This Mouth-Watering Oriental Cabbage Salad with Chicken is perfect for those hot summer nights! Fresh Nappa Cabbage, crunch almonds and ramen noodles, all tossed in a sweet and tangy oriental dressing. This one is a crowd pleaser!

Pin it for later!!

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Mouth-Watering Oriental Cabbage Salad with Chicken
 
Author:
Ingredients
  • 1 large head of Nappa cabbage - chopped or shredded
  • 3 green onions - chopped
  • ½ Cup slivered almonds
  • 1 package ramen noodles - crushed - seasoning packet removed
  • 1 Tablespoon sesame seeds
  • 2 Tablespoons butter
  • 1 teaspoon sesame oil
  • ½ Cup canola oil
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons Soy sauce
  • ¼ Cup red wine vinegar
  • 1 Tablespoon yellow mustard
Instructions
  1. In a large bowl mix together chopped cabbage and green onions. Cover with a lid and place in the fridge while you make the rest of the salad.
  2. In a medium nonstick skillet combine the butter, sesame oil, almonds, sesame seeds, and crushed ramen noodles.
  3. On medium heat toast the dry mixture until lightly golden brown. Stirring often so they don't burn. Remove from the heat and let it cool.
  4. For the dressing, combine oil, vinegar, sugar, soy and mustard in a small bowl. Whisk thoroughly until combined.
  5. Pour the dressing over the cabbage mix. Refrigerate until ready to serve.
  6. Mix in the crunchy almond ramen mixture just before serving so they don't get soft. You want the crunchy crunch factor here! Don't get me wrong, it is still delicious left over, even when the crunchies have softened.

 

One Response

  1. Sue August 9, 2016 Reply

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