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    You are in: Home / Recipes / Cabbage Salad Cups Recipe
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    Cabbage Salad Cups

    Cabbage Salad Cups. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Starrynews's Note:

    Inspired by the light, summery flavors of Vietnamese Salad Rolls, these Cabbage Salad Cups bring crunch and a flavorful sauce to delight your tastebuds. Feel free to chop the veggies in a food processor if you have one, and adjust the chili pepper flakes to your heat preference in the sauce. Enjoy!

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    Units: US | Metric



    • 4 tablespoons ponzu sauce, lime citrus dressing and sauce
    • 2 tablespoons ketchup, tomato
    • 1 teaspoon sesame oil
    • 2 teaspoons sugar
    • 1/2 teaspoon red chili pepper flakes (or to taste)


    1. 1
      Bring a large pot of water to a boil. Add chicken and boil 30 minutes, or until cooked through. Allow chicken to cool to room temperature when done.
    2. 2
      Meanwhile, separate 8 large cabbage leaves from cabbage –gently cut into the large core at the bottom to ease them out leaf by leaf. Gently remove the thickest part of the cabbage rib/stem by cutting a V in the base of each leaf and removing it.
    3. 3
      Prepare rice noodles according to package directions and allow to cool to room temperature. Toss with the 1 T sesame oil.
    4. 4
      From remaining cabbage, shred to 1 cups worth. Combine shredded cabbage, carrot, radishes, and green onions in a medium bowl and mix. Reserve any excess cabbage for another use.
    5. 5
      When chicken is cooled, shred meat, discarding skin and bone.
    6. 6
      Add shredded chicken and rice noodles to veggie mixture and mix well.
    7. 7
      Prepare sauce by whisking together all of the sauce ingredients. Adjust chili pepper flakes to taste.
    8. 8
      Place the 8 large cabbage leaves onto a serving platter. Spoon chicken veggie mixture equally into each of the 8 cups.
    9. 9
      Drizzle each with sauce and serve.

    Ratings & Reviews:

    • on March 04, 2013


      Excellent! With a little tweaking this would be 5 stars. Like using a different vessel and some ginger and cilantro/mint to the filling would take this over the top! I did use romaine lettuce for the wrap in place of the cabbage. I can see if the cabbage choice was a tender napa but the contest called for straight up green cabbage. Just didn't want to wrestle the head of cabbage to remove leaves. I omitted the 1 teaspoon sesame oil and didn't miss it. Used cellophane noodles in place of the rice It`s what I had and what we enjoy. I did cut the sugar in half. Used the full amount of pepper flakes. Used a hand grater for the carrots and radishes. This is so quick to put together. Thank you for posting this refreshing, light, tasty low carb meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 04, 2013


      I liked the flavor and the texture inside the cabbage leaf, but would have liked a less crunchy vessel, maybe a lettuce leaf to hold it all together. The cabbage leafs were too crunchy and firm. You could easily use prepared rotisserie chicken to save time, but I realize for this contest, the recipe had to use chicken drumsticks. Good flavors!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cabbage Salad Cups

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 288.1
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 2.5 g
    Cholesterol 59.1 mg
    Sodium 223.7 mg
    Total Carbohydrate 30.4 g
    Dietary Fiber 6.4 g
    Sugars 11.6 g
    Protein 17.8 g

    The following items or measurements are not included:

    ponzu sauce

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