Japanese Cabbage Salad

Japanese Cabbage Salad is fresh, light, and a little bit crunchy for the perfect picnic, side, or lunch salad. Almonds give a great crunchy texture to every bite. Using the chicken seasoning package from the noodles in the dressing provides a wonderfully savory and salty addition to a mound of cabbage. Have it as a meal by adding grilled or rotisserie chicken. It’s a great lunch too!

Total Time

50min

0.0

0 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

1/3 cup

Vegetable Oil

•

3 Tbsp

Distilled White Vinegar

•

1 Tbsp

Granulated Sugar

•

1 pckg
(3 oz)

Chicken Ramen Noodles

•

5 cups

Finely Shredded Green Cabbage , lightly packed

•

1/2 cup

Toasted Sliced Almonds

•

Scallions , thinly sliced

•

1/2 tsp

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Whisk together the Vegetable Oil (1/3 cup) , Distilled White Vinegar (3 Tbsp) , Granulated Sugar (1 Tbsp) , chicken ramen noodle seasoning packet, Salt (1/2 tsp) , and Ground Black Pepper (to taste) and set aside.

In a large bowl toss together Green Cabbage (5 cups) , Toasted Sliced Almonds (1/2 cup) , and Scallions (3) .

Add dressing and toss to coat evenly.

Break apart Chicken Ramen Noodles (1 pckg) into small pieces with your hands and toss with salad.

Cover the salad and allow it to rest in the refrigerator for 30-60 minutes to meld flavors and soften the noodles slightly. Toss before serving.

Author's Notes

Slivered almonds are preferred as they offer the best crunch and size.

To toast the almonds preheat the oven to 350 degrees F (180 degrees C). Arrange almonds in a single layer on a pie plate or other shallow baking tray. Toast for 8-10 minutes until just starting to turn golden.

Easily turn this salad into lunch by topping it with cooked chicken.

The salad can be made up to 2 hours in advance, tossing lightly just before serving.

Nutrition Per Serving

CALORIES

248

FAT

19.3 g

PROTEIN

5.2 g

CARBS

16.8 g