Summer Cabbage Salad

Summer Cabbage Salad

Shannon Nelson 4

"A great salad for summer days, cool, crunchy and refreshingly light. The chicken breasts are preferably barbecued for extra flavor, but baked is ok too. I also often double this recipe and make 3 times the dressing and there is always great lunch leftovers remaining. People also love the dressing so more typically goes onto the salad when you let them self serve than would normally, and that's ok, it makes it very flavorful. You can also crush up the ramen not used when making the dressing, and top the salad with these as well. I prefer them without."

Ingredients 25 m {{adjustedServings}} servings 342 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.
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Reviews 6

  1. 6 Ratings


This was pretty good. I wanted to use up my ramen noodles I have in my food storage. Although, it wasnt until I got halfway through the recipe that I noticed it did not call for Ramen noodles. Just the ramen seasoning. So I just had to make changes. I crushed up ramen noodles in its packaging, placed them on a baking sheet, and toasted them until they were golden brown. I also had left over oven roasted brined turkey that I substituted for the chicken. When making the dressing, I only used about 1/2 cup olive oil( eye balled it). It might be ok with with the 1 cup, but I dont like to used a lot of oil on dressings. I tasted the dressing and it was good but not great, so I added about 1 tsp of toasted sesame oil. The baslamic vinegar gives this classic salad a nice change. Thanks for the post.


i've had this recipe for years. it is definately way up there on my favorite salad makes a great lunch salad w/ the chicken, however i often use it as a side salad w/out the chicken, either way its a winner.


Also I add the ramen noodles (crushed), 2 TBLS sesame oil, 1/2 c sunflower seeds, and Splenda instead of sugar. YUM have been eatting this for years. My original recipe came from a dear friend in Seattle. Around 1993 or so.