This delicious Asian-inspired dish is perfect for family meals or for impressing at your next get-together!
I was gifted this recipe from my adorable 80-year-old neighbor, Sharon, who has been a beacon of light since we moved to Ireland. I added a few things to make it my own and am passing it on to you. I hope you enjoy sharing this meal with those you love!
In the night the cabbages catch at the moon, the leaves drip silver, the rows of cabbages are a series of little silver waterfalls in the moon. -Carl Sandburg
This Ginger Chicken Cabbage & Ramen Salad is a symphony of Asian-inspired flavors. The crisp bite of the cabbage coupled with the savory ginger-seasoned chicken, fresh vegetables & soft ramen noodles is sure to please any palate.
Easy to prepare. It is best served after an overnight in the fridge, which is nice for busy next day get-togethers.
Add your favorite vegetables to make it your own!
Ginger Chicken & Cabbage Ramen Salad
Seasoning & Chicken:
4 Boneless, Skinless Chicken Breasts
1 teaspoon Ground Ginger
1 teaspoon Salt
1 teaspoon Brown Sugar
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Ground Pepper
1/4 teaspoon Chili Powder
For the Dressing:
2/3 Cup Oil
10 Tablespoons Vinegar
6 Tablespoons Sugar
2-3 teaspoons Salt
2 Ramen Seasoning Packets (from the noodles)
3 Chicken Bullion Cubes
1/4 teaspoon Celery Seed
For the Salad:
2 Large Heads of Cabbage (chopped)
5-6 Green Onions (chopped)
Add Vegetables You Like (optional- I added grated carrots, a little red cabbage from my garden, python snake beans, Brussel sprouts, choy sum, basil & oregano)
1 Cup Chopped Almonds (toasted)
1/4 Cup Sesame Seeds (toasted)
2 Packages Ramen Noodles, uncooked & broken into small pieces.
Prep all ingredients. Mise en place means "everything in place". It is the first step to cooking successfully.
Season the chicken breasts well. Sear in a cast iron skillet or pan until browned & internal temperature reaches at least 165 degrees Fahrenheit. Set aside. (Tips for cooking with cast iron.)
Combine dressing ingredients in a pot and simmer on low heat until combined, about 3-5 minutes.
Remove from heat & allow to cool.
Toast almonds and sesame seeds in the oven or pan. Not sure how? Check out this article from All Recipes.
Prep the salad by chopping or grating vegetables as you like. I found that 1-inch pieces worked well.
Shred or cube the cooked chicken and add to the salad. Pour the dressing over top & mix well.
Refrigerate overnight for best results, (or at least 3-4 hours), stirring every few hours to incorporate flavors.
Serve cold with Texas toast, wontons, eggrolls or your choice. Enjoy!
We truly hope you enjoy this delicious Ginger Chicken & Cabbage Ramen Salad!
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Enjoy & Be Blessed,