Oriental Chicken Cabbage Salad

Megan3134 views

I have fond memories of this salad showing up at many a summer barbecue as a kid. It always tasted better the day after. I’ve made a few tweaks to my mother’s recipe, mostly to make it more colorful. I hope this salad becomes your family tradition like it was mine. Enjoy!

Oriental Chicken Cabbage Salad

Course Salad, Side Dish
Cuisine American, Chinese
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 people
Author Megan


  • 4 Cups Green Cabbage shredded
  • 2 Cups Purple Cabbage shredded
  • 1 1/2 Cups Cooked Rotisserie Chicken chopped
  • 1/4 Cup Green onions chopped
  • 1/3 Cup Slivered Almonds toasted
  • 1/2 packet Ramen Noodles broken into small pieces


  • 1/2 Cup Canola Oil
  • 1/4 Cup Rice Vinegar
  • 2 1/2 Tablespoons Sugar
  • 2 Tablespoons Toasted Sesame Seeds
  • 1/2 teaspoon Better than Bouillon Chicken Soup Base
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper


  • Make dressing by adding all ingredients to a mason jar with a tight-fitting lid. Shake until sugar is completely dissolved.
  • In a large bowl, combine all salad ingredients except for almonds and noodles.
  • Toss dressing into salad and chill 2 to 4 hours. Add almonds and noodles just before serving.

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