"The belly rules the mind."--Spanish Proverb

Chinese Chicken/Cabbage Salad Recipe

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This recipe for Chinese Chicken/Cabbage Salad, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Huggard
Added: Tuesday, January 27, 2009


4 med. chicken breast halves, or use 1 whole rotisserie chicken.
1 head cabbage sliced fine, or 1 large bag prepared cut up cabbage.
2-3 Tbsp sesame seeds, toasted
2-3 Tbsp sliced or slivered almonds, toasted
4-6 scallions sliced, using an inch or so of the green part
1 pkg chicken or oriental flavor ‘ramen noodles’, smashed, not cooked

¾ cup oil (salad, olive or mixed. Add 2 Tbsp sesame oil if you have it)
3 Tbsp white wine vinegar or rice vinegar
3 Tbsp sugar
Flavor packet from ‘ramen noodles’

Cook, cool and cut up chicken. Mix with cabbage, sesame seeds, almonds, scallions and noodles.
Mix sauce ingredients and pour over chicken mixture. Mix thoroughly. Refrigerate for several hours or overnight to blend flavors and soften noodles. Invert container or stir several times before serving.




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