This is a great, make-ahead salad that only gets better with time. It’s also an awesome way to eat and enjoy both cabbage and ramen, raw. Yes, ramen noodles! This was my favorite bagged lunch in junior high and high school. It has a lovely sesame flavor, crunchy texture and is super filling. The recipe originally comes from my dad’s family’s cookbook, which I find funny because if you’ve ever been to rural Taylor County, Georgia where my father is from, you wouldn’t peg them to have the worldiest of taste buds. However, here is this recipe and it’s undeniably good. Enjoy!
Sesame, Cabbage & Chicken Salad
- 1 package ramen noodles
- 1 small head of savoy, napa or cabbage of choice, shredded. You could also use brussel sprouts.
- 1 small package of slivered almonds
- 3 green onions, thinly sliced
- 1 rotisserie chicken, deboned and chopped
- 1/3 cup olive oil
- 3-4 tablespoons sesame oil
- 3-4 tablespoons sesame seeds
- Dry mix from the roman noodle packet
- 1 tablespoon sugar
- With the ramen, still in the bag, use a rolling pin or your hands to break it up. This is a great job for kids. They love to pound/bang anything.
- In a large mixing bowl, combine the cabbage, almonds, onions and chicken.
- In a smaller bowl, combine the rest of the ingredients, forming the dressing. Pour over the salad and give a good toss with your hands.
- Refrigerate for at least an hour, preferably overnight, until all cabbage has softened and all the flavors have melded together.
- You could totally add another pack of ramen for a more crunch to cabbage ratio.
- Try subbing cashews for almonds or even kale for cabbage.
- Put the kids to work – they can help stir, crunch, taste-test etc.
- For toddlers, be sure everything is cut up nice and thin so it’s easy for them to chew, otherwise this salad would be quite a mouthful for them.