The Covered Dish - Oriental Chicken Cabbage Salad

I haven’t had turkey dinner yet, and I’m writing about using up the leftovers! The cabbage salad has been one of my favorites for a very long time I find it refreshing and unique, not to mention a rather healthy mixture for the days following the holidays. When I first had Oriental Cabbage Salad it was without the addition of chicken or turkey. Once you start adding the protein to the dish you’ll find you rather enjoy the addition.
I’ve used this recipe on road trips and picnics just to mention a couple of great uses of the salad. This year I’m serving it either with Thanksgiving dinner or the days following as a main entree. You will see my notes for using sugar substitutes in the dressing. Some might even reach for honey instead of the granulated sugar. I have to mention my sister, Judy, for showing me how great the salad is with the chicken or turkey addition. I had never enjoyed it this way until we met while teaching school.
One thing I do like to do is to wait to add the dry noodles until I’m ready to serve the salad, This way the salad stays a bit crunchier and the noodles don’t soften up quite so much. I remember the time I traveled with the salad. The dressing was in a pint jar, the noodles crunched and in a Ziploc bag, while the remaining salad ingredients were in a large Ziploc bag. A bit of fresh fruit and a sweet muffin quickly completes the meal.
Last week I celebrated our son’s marriage by honoring he and his fiancee, Paige, in the column. This week I can tell you the happy couple are on a warm and toasty honeymoon. Mom has been sleeping for 2 days and I think I’m finally ready to hit the regular routine of life. I’m planning our delayed Thanksgiving Dinner, (Sunday) and getting ready to have my knee replaced. Believe it or not I can hardly wait! It will be my 2nd knee replacement.
The next few weeks are going to be chaotic and you’ll be tempted to grab fast food sandwiches and other not so healthy edibles. Pick up a salad pouch and a roasted chicken at the grocery store instead.
Prepare a stuffed baked potato or breakfast for supper.
Have an outstanding week, and try not to overload yourselves with too much cooking! Happy Thanksgiving, The Covered Dish.


Oriental Chicken Cabbage Salad
1 bag shredded cabbage
1 package ramen chicken soup, includes the flavor packet
4 green onions finely chopped
1⁄2 cup sauteed slivered almonds
1 tablespoon sesame seeds roasted
1-2 tablespoons butter, salted or not-
1-2 cups chopped chicken breasts, cooked, of course-
1⁄2 cup oil
4 tablespoons sugar or substitutes work too.
3 tablespoons white vinegar or cider
1⁄2 teaspoon ground pepper
Saute the almonds and sesame seeds in the butter. Place the cabbage, green onions, almonds, chicken and sesame seeds together. In a large bowl. Crunch up the dry noodles to add last. Put the chicken soup flavor packet, oil, sugar, vinegar and pepper in a jar and shake until well blended. Pour over salad close to serving time and add the dry noodles. Enjoy.