Monday, December 17, 2012

One of my Favorites


I posted a photo of my lunch the other day on Instagram with the caption: "I love this salad with a fiery burning passion." 

And I do. I really really do. 

Many of you have probably had the increasingly popular cabbage and ramen noodle salad, right? 

Well, that's essentially what this is. But wait! Before you go running off and leave me all alone, this salad is different. It's better. It's the amped up brother of the other guy. My munchkin had a wonderful nanny this past Fall while I was in school and one day said nanny shared with me her version of the cabbage ramen goodness.

I don't normally eat ramen but for this salad, I'm willing to set aside my culinary snobbishness for a few lunches out of the year. :) 


You'll need: cabbage (I like a mix of purple and green), shredded carrots, green onions, almonds and chicken. 

I just shred my carrots by grating them or cutting long strips with my vegetable peeler. Either works well if you don't own a mandolin slicer thingamabob.


The sauce is oil, rice vinegar, soy sauce, sugar, pepper and the ramen seasoning packet. And if you're a worcestershire sauce freak like me, you can add some of that as well. 


I whisk the dressing into the bottom of a large bowl then add all the veggies and almonds. 



And the cooked chicken. You can use the rotisserie kind from the grocery's deli if you don't have any leftovers needing to be used up. 


And then break up the ramen as you put it in. I just punch the bag a couple times and call it good. 



That's it!

Very simple and quick to make. The addition of the chicken really helps bulk up the salad to turn it into a more satisfying entree. 

I like to make this and then eat a big salad for lunch several days in a row. Perfect when I'm teaching and need to grab something fast out of my fridge in the morning. 

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Ramen Cabbage Salad with Chicken

1 small head of cabbage, chopped
1/2 head purple cabbage, chopped
1 large carrot, grated
2 green onions, sliced
1-2 chicken breasts, chopped
1/2 cup sliced almonds
1 package ramen (I use the oriental flavor)

Dressing: 
1/3 cup vegetable oil
3 tbsp. white sugar or honey
2 tbsp. rice vinegar
2 tbsp. soy sauce
1 tbsp. worcestershire sauce (if you like) 
black pepper, to taste

In a large bowl whisk together dressing ingredients, adding the contents of the seasoning packet from the ramen. Add remaining ingredients, breaking up the ramen noodles into pieces as you add them in. 

Toss, chill and serve when you're hungry! 








1 comment:

  1. That looks delicious! Thanks for the inspiration. :)

    ReplyDelete

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