Cabbage Crunch Salad

This is my favorite salad ever. It is so easy to make and it has a little bit of crunch, a little bit of sweet tanginess, a lot of savory goodness all wrapped into one. It’s perfect for potlucks, barbecues, or for lunches! It’s such a crowd pleaser.

You do not need a cantaloupe for the salad recipe.  For a baby shower I cut cantaloupes in half and scooped out the seeds and placed the salad in the cantaloupe and on the plate for a beautiful presentation.  It looked so pretty and everyone loved it.  

Ingredients: 1 head of cabbage, 1 bunch of green onions chopped, 2 packages of Top Ramen noodles (set the chicken seasoning packs aside to use in the dressing), 1 cup of slivered almonds, 1 can of mandarin oranges, and shredded or grilled chicken.

Directions: Chop the cabbage and green onion and put into a large bowl.  Drain the mandarin oranges and add them to the bowl.  I usually use shredded chicken.  I take 2 chicken breasts and I place the chicken in a large pot over medium high heat once the water has started to boil.  I pour one can of chicken broth over the chicken in the boiling water and a little salt and pepper.  I let the chicken cook for 30 minutes.  I then remove it from the pot and shred the chicken breasts in my mixer.  You can also buy a package of already grilled or cooked chicken and shred that or chop it up.  I have done that before too when I am short on time.  Then take the two packages of Top Ramen noodles with 1 cup of slivered almonds and put them into a ziplock bag and crush them up really well (I usually use my meat pounder to chop of the noodles and almonds).  Once your chicken is shredded and the noodles and almonds are finely pounded down add everything into the bowl.

Dressing: 4 tablespoons of sugar, 1 cup of vegetable oil, 6 tablespoons of red wine vinegar, 2 teaspoons salt, and 1 package of the Top Ramen Chicken Seasoning.  Mix well and refrigerate and add on top of the salad.

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