Prep 15 mins
Cook 6 hrs
A light, tasty cabbage salad that, unlike many others, has no ramen noodles in it. Cooking time is chilling time. You can easily eat on this salad for a week, and have done this many times in the past. This recipe was given to me by Helen Marcum.
- 1 medium head savoy cabbage, shredded
- 1⁄2 head napa cabbage, shredded
- 1 1⁄2 cups finely sliced sweet onions, like Walla Walla or 1 1⁄2 cups vidalia onions
- 2 -3 cups fresh bean sprouts
- 1 cup sliced almonds
- 3 -4 cups shredded chicken meat, from breasts and thighs
- 6 tablespoons vinegar
- 6 tablespoons sugar (or sugar substitute of your choice)
- 5 tablespoons soy sauce
- 1 teaspoon Dijon mustard
- Combine the shredded cabbages and onions in a LARGE BOWL. (I use a Tupperware Fix-n-Mix) Add the bean sprouts, shredded chicken meat and almonds. Toss until well mixed.
- Mix the dressing ingredients in a Quick-Shake or similar container until well blended. Pour dressing over the cabbage mixture, This could take two bowls, because of the amount of ingredients. Do not be concerned once the cabbages come in contact with the dressing, it will be able to store in a large bowl. Cover and refrigerate over night or 6 hours minimum.
This salad is yummy and makes great leftovers. I really like to use napa & savoy cabbages and this recipe fills both bills.
With just 2 of us around most of the time, I cut this recipe in half & we still had plenty to last for several days! A great tasting salad, this, & easy for me to put together since I always have shredded chicken breast in the freezer for just such recipes! Thanks for this wonderful treat! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]