Chicken-Cabbage Salad

Don't be fooled: This is not American-style Chinese chicken salad. It's way better—crunchy, light and spicy.

  • Total Time:
  • Servings: 4

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  • 5 tablespoons canola oil
  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 Thai chile or 1/2 serrano chile, minced
  • Kosher salt
  • Freshly ground pepper
  • 6 cups mixed finely shredded Savoy cabbage and red cabbage
  • 2 small carrots, finely shredded
  • Meat from 1/2 rotisserie chicken, shredded (2 cups)
  • One 2-ounce package ramen, noodles crushed and seasoning packet reserved for another use
  • 1/2 cup chopped mixed basil and cilantro

How to make this recipe

  1. In a large bowl, whisk the canola oil with the lime juice, fish sauce and chile; season with salt and pepper. Add both cabbages, the carrots, chicken, noodles and herbs, toss and serve.

Contributed By Photo © Line Klein Published March 2014

471244 recipes/chicken-cabbage-salad 2014-02-10T23:35:48+00:00 Kay Chun barbecue-cookout|american|asian|chinese|salads|side-dishes|4|fast|healthy|no-cook|staff-favorite|weeknight-dinner|lunch march-2014 recipes,chicken-cabbage-salad 471244

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