Cabbage Chicken Salad

Cabbage Salad perfect for the warm summer months!

We went to a party this weekend; when we received the invitation we were asked to bring a side dish. To be honest I don’t have a lot of side dish recipes in my repertoire. When I serve a side dish for my family I would consider a simple vegetable or potatoes… I thought that I needed something a little more exciting than that.

I knew that I wanted something with cabbage, but no coleslaw, I wanted something different. It couldn’t include mayonnaise because I didn’t want anyone to get sick eating my food… food poisoning because the mayonnaise had gone bad.

I love the Oriental cabbage salads, but I don’t always like the Ramen noodles in these salads. After looking around I found one that was almost exactly what I was looking for. The cabbage salad I found had the cabbage, chicken, and almond plus a few more ingredients that sound great, plus no Ramen noodles.

When we got to the party there were tons of salads lined up on the counter, so I was a little worried that I would go home with all of my salad intact. When I went to pick up my bowl before going home I was surprised to see that about 3/4 of the salad had disappeared. I believe that is a good sign that people liked it.

This is one recipe that I will be adding to my repertoire!

Cabbage Chicken Salad (Source: adapted from mistyyoon.com)
Ingredients:
1 medium head of cabbage, chopped
8 green onions finely chopped
6 tablespoons toasted sesame seeds
1/3 cup sliced almonds
2 boneless skinless chicken breast cooked and shredded (I cooked with a teaspoon of salt)
Dressing:
6 tablespoons sugar
6 tablespoons of white wine vinegar
1 tablespoon soy sauce
2 teaspoons salt or to taste
1 teaspoon pepper or to taste
2 to 3 teaspoons of chicken bouillon (to taste)
Directions:
1. Cook chicken in water with a teaspoon of salt. Cool and shred.
2. Chop cabbage, not to fine.
3. Add all the ingredients to a large bowl and toss until well mixed. Set aside and mix dressing.
4. Add all the ingredients to a small bowl and whisk together. Pour of salad and toss until cabbage mixture is well coated. Cool in the refrigerator before serving.

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