Chicken Cabbage Salad

Cabbage is such a versatile vegetable and it is the star of this Chicken Cabbage Salad recipe. This salad recipe comes together very quickly, uses a homemade dressing, sits in the refrigerator overnight, and is ready to eat in the morning. You could also make this first thing in the morning for an evening event.

Cabbage is rich in vitamin C,K, and potassium. It is also a great source of fiber. Finding yummy ways to incorporate this nutrient dense vegetable in your diet will make your body happy. It also contains anthocyanins which are naturally occurring antioxidants. That means cabbage is a great way to help your body fight off inflammation.

I cook my shredded chicken for this recipe in my instant pot. It is my FAVORITE way to cook chicken when I need to shred it. If you don’t have time to do that, you could always grab a rotisserie chicken, just make sure that it is gluten free.

Another key ingredient is the Brown Rice Ramen noodles by Lotus Foods. I buy these in bulk at Costco, but you can also find them at many local grocery stores here in Utah. Make sure when you are smashing these noodles for this recipe that they are smashed VERY WELL. You don’t want crunchy noodle bits when you take a bite of this salad.

And let’s not forget about the Rice Wine Vinegar. It is worth investing in various types of vinegars. It really ups your ability to make your own dressings. This is an easy to make oil and vinegar dressing with basic spices that everyone has in their pantry.

Chicken Cabbage Salad

A light and refreshing salad made with nutrient dense cabbage, shredded chicken, brown rice ramen noodles, and a homemade dressing that comes together quickly. This salad sits overnight to soak up the dressing and then you finish it off with a sprinkle of sesame seeds.

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Prep Time 15 minutes mins

Overnight rest time 10 hours hrs

Total Time 10 hours hrs 15 minutes mins

Course Appetizer, Salad

Cuisine American

Equipment

• 1 large glass bowl
• 1 mason jar
• 1 cutting board
• 1 glass measuring cup
• measuring spoons
• knife

Ingredients

  

• 1 bag raw cabbage/coleslaw mix I like the ones with red and green cabbage and carrots
• 2 C shredded chicken breast
• 1 square Gluten Free Brown Rice Ramen noodles, uncooked and smashed
• 1 bunch green onions, sliced, green part and bulb
• 2/3 C light olive oil I actually use half-way between ½ & ⅔ C but that is hard to measure
• 1/3 C rice wine vinegar
• 2 TBSP sugar
• 1 1/4 tsp sea salt
• 1/2 tsp black pepper
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp cumin
• 1/8 tsp oregano
• dash red pepper flakes
• sprinkle sesame seeds (optional) for a garnish

Instructions

 

• In a glass measuring cup, pour olive oil and rice wine vinegar. Pour into a glass pint sized mason jar. Add all seasonings. Shake well to incorporate all the spices. Set aside.
• In a very large glass bowl, add your coleslaw, chicken, smashed brown rice ramen noodles, and green onions. Toss to mix well.
• Add the dressing. Mix well.
• Cover and leave in refrigerator overnight. This allows the dressing to soak into the cabbage and soften the ramen noodles without cooking them. Sprinkle sesame seeds on top for a garnish.

Notes

Please make sure you smash the rice ramen noodles very well, if there are large or long pieces, they won’t be able to soak up enough of the dressing to soften.  If by chance you miss a few large pieces and they don’t soften, just check before serving.

Keyword appetizer, cabbage, chicken salad, party food, salad

Chicken Cabbage Salad is the perfect side dish for a summer meal, bridal shower, or work luncheon. It packs lots of vitamins, fiber, and protein. You can feel good about adding this to your favorite recipes.

Let me know what you think when you make this recipe. Tag me on my Instagram Account @mylifeaftetgluten