Sandee’s Sensational Asian Salad with Chicken and Cabbage
I swooned over my sister Sandee’s Sensational Asian Salad with Chicken and Cabbage when she brought it to the family Super Bowl party, and this tasty salad is low-carb, Keto, low-glycemic, and South Beach Diet friendly! Use Salad Recipes to find more recipes like this one.
When I talked about all the good cooks in the Denny family and shared my photos for Super Bowl Party Food, right away people started requesting the recipe for this salad my sister Sandee made. Sandee gave me the recipe over the phone, and then I used all cabbage (no carrots) and left out the crunchy ramen noodles to make the salad a low-carb recipe, but I’ll tell you what to do if you want to duplicate her salad more closely.
Either way you make it, Sandee’s Sensational Asian Salad with Chicken and Cabbage is a delicious salad that’s crunchy and flavorful, perfect for lunch or even as a side dish to grilled meat or fish.
Trim the visible fat and tendons from two boneless, skinless chicken breasts. (I save the scraps to make chicken stock.) Poach the chicken in water with a little poultry seasoning for flavor. Cook chicken until it’s firm to the touch, about 20 minutes, then drain and let cool. Sandee’s dressing recipe used the seasoning packet from a package of chicken-flavored ramen noodles. These noodles do have MSG, so if you don’t want to use the ramen noodle packet, I’d substitute a little bit of a natural chicken soup base like the Better Than Bouillon Organic chicken base in the photo. Stir together the Ramen packet or soup base, rice vinegar, sweetener of your choice, salt, and pepper, and then whisk in the oil.
Sandee used coleslaw mix to make her salad, which has a bit of added carrot, but I wanted this salad to be phase one so I just used fresh cabbage and chopped it by hand. Add sliced green onions to the chopped cabbage or coleslaw mix. By now the chicken will be cool enough to dice it into smallish pieces.
Mix the diced chicken into the cabbage/green onions, add dressing until salad is as wet as you prefer, and toss to combine. Toast slivered almonds in a dry pan about 90 seconds, add sesame seeds and toast about 60 seconds more. Then add the toasted almonds and sesame seeds into the salad and toss again. (This is when you would add the packet of crushed dry ramen noodles if you’re using it like Sandee did.) Season to taste with salt and fresh ground black pepper and serve.
More Cabbage Salad Recipes You Might Like:
Spicy Mexican Slaw with Lime and Cilantro from Kalyn’s Kitchen
Spicy Cabbage Salad (Goi Bap Cai) from Viet World Kitchen
Greek Cabbage Salad with Feta and Thyme from Kalyn’s Kitchen
Asian Cabbage Salad from Andrea Meyers
Sandee's Sensational Asian Salad with Chicken and Cabbage
This Asian Salad with Chicken and Cabbage is a tasty salad and is low-carb, Keto, low-glycemic, and South Beach Diet friendly!
- 2 boneless, skinless chicken breasts
- 1/2 tsp. poultry seasoning (optional, for poaching water)
- 4 cups thinly sliced and chopped cabbage (or use 4 cups purchased coleslaw mix)
- 1/2 cup sliced green onion (or less, I like a lot of onion)
- 3/4 cup slivered almonds, toasted in dry pan
- 2 T sesame seeds, toasted in dry pan
- 1 pkg. dry ramen noodles, crushed (leave out ramen noodles for South Beach Diet but save seasoning packet for dressing)
- 2 1/2 T rice vinegar ( or more, to taste)
- 2 T sweetener of your choice
- chicken ramen noodle seasoning packet (or use about 1/4 tsp. chicken flavor base)
- salt and fresh ground black pepper to taste
- 4 T olive oil + 2 T canola oil
- Trim all visible fat and tendons from chicken breasts.
- Then fill a small frying pan with water, whisk in poultry seasoning, add chicken breasts and cook at a very low simmer until chicken is firm to the touch and cooked through, about 20 minutes.
- Remove chicken and let cool.
- While chicken cooks, mix together rice vinegar, Splenda or sugar, chicken ramen packet or chicken soup base, salt, and pepper, the whisk in the oil, one tablespoon at a time.
- Taste dressing to see if you want a little more vinegar, and when it’s flavored to your liking set aside to let the flavors blend.
- Thinly slice and then chop enough green cabbage to make about 4 cups chopped cabbage (or use 4 cups packaged coleslaw mix.)
- Add cabbage to large bowl.
- Slice green onions and add to cabbage.
- As soon as chicken is cool, dice into small pieces (less than 1/2 inch square) and add to cabbage mixture.
- Add dressing until the salad is as wet as you prefer, then toss to combine. (You may not need all the dressing.)
- In a large dry frying pan, toast the almonds over low heat, about 90 seconds, or until almonds start to be fragrant.
- Add sesame seeds and toast about 60 seconds more, or until nuts and seeds are barely starting to brown.
- Add toasted almonds and sesame seeds to salad, toss again to combine, season with salt and fresh-ground black pepper, and serve.
Recipe adapted by my sister Sandee from several sources.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with all cabbage (no carrots), using an approved sweetener, and leaving out the crushed ramen noodles, this Asian Salad with Chicken and Cabbage would be approved for any phase of the South Beach Diet and suitable for most low-carb diet plans.
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