The Table: Chinese Chicken Napa Cabbage Salad…

This is one of my all time favorite light dinner meals.  Toasty, crunchy and light.  Enjoy!!

Chinese Chicken Napa Cabbage Salad


  • 3 Cups Diced Rotisserie Chicken

  • 1 Head Napa Cabbage

  • 1 Bunch Minced Green Onions

  • 1/3 Cup Butter

  • 1 (3 Ounce) Package Ramen Noodles, Broken

  • 2 Tablespoons Sesame Seeds

  • 1 Cup Slivered Almonds

  • 1/4 Cup Cider Vinegar

  • 3/4 Cup Vegetable Oil

  • 1/2 Cup White Sugar

  • 2 Tablespoons Soy Sauce


  1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

  4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

  5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

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