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.
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.