Chicken Cabbage Salad
This chicken cabbage salad is a crunchy, tangy bowl that works as a side or a main. The texture comes from dry ramen noodles, toasted almonds and sunflower seeds, all tossed with finely chopped cabbage, cilantro and green onion. The dressing is just oil, rice vinegar and the ramen seasoning packet, so there is little to prepare. An hour of resting lets the flavors settle in before serving.
Instructions
Chop the cabbage, cilantro leaves and green onions so the three are cut to a similar size. Toss them together in a large bowl.
Add the toasted almonds and the sunflower seeds to the bowl. Add the cooked chicken breasts as well.
Break the dry ramen noodles into small pieces and scatter them over the salad. Set the flavoring packet aside for the dressing.
In a separate bowl, stir together the oil, the rice vinegar and the flavoring packet. Taste it and add sugar if you want it sweeter.
Pour the dressing over the salad and toss until everything is coated. Season with salt and pepper to taste.
Leave the salad to sit for an hour so the noodles and cabbage take on the flavor of the dressing, then serve.
Make it personal.
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