Sandee’s Sensational Asian Chicken Salad with Cabbage
When people swooned over my sister Sandee’s Sensational Asian Chicken Salad with Cabbage, I adapted it into a low-carb version of this tasty salad!
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), left out the crunchy ramen noodles, and used sweetener instead of sugar to make this into a low-carb Asian Chicken Salad, 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 Chicken Salad with Cabbage is a delicious salad that’s crunchy and flavorful, perfect for lunch or even as a side dish to grilled meat or fish. If you like cabbage and Asian flavors, I bet you’re going to love this salad!
How to Make Sandee’s Sensational Asian Chicken Salad with Cabbage:
(Scroll down for complete recipe with nutritional information.)
- 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 (affiliate link) for flavor. Cook chicken until it’s firm to the touch, about 15 minutes, then drain and let cool.
- Sandee’s dressing recipe uses 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 chicken soup base that works for your diet.) Stir together the Ramen packet or soup base, rice vinegar, Monkfruit Sweetener (affiliate link) or sweetener of your choice, salt, and pepper, and then whisk in the oil.
- Sandee used coleslaw mix which has a bit of added carrot to make her salad, but I wanted to skip those carbs 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
- 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 (more or less to taste)
- 3/4 cup slivered almonds, toasted in dry pan
- 2 T sesame seeds, toasted in dry pan
- 2 1/2 T rice vinegar (or more, to taste)
- 2 T Monkfruit Sweetener (see notes)
- chicken ramen noodle seasoning packet (see notes)
- salt and fresh ground black pepper to taste
- 4 T olive oil
- 2 T peanut oil
- Trim all visible fat and tendons from chicken breasts.
- Then fill a small frying pan with water, whisk in poultry seasoning (affiliate link), 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, sweetener, chicken ramen packet or chicken base (affiliate link), salt, and pepper; then 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.
Sandee added crushed noodles from the packet of chicken ramen noodles when she made the salad. I'd use Monkfruit Sweetener (affiliate link) for this salad, but use any sweetener of your choice. If you don't want to use the chicken ramen noodle seasoning packet, I'd add about 1/4 tsp. chicken flavor base.
Recipe adapted by my sister Sandee from several sources and adapted into a low-carb version by Kalyn.
Amount Per Serving: Calories: 301Total Fat: 22gSaturated Fat: 3.1gTrans Fat: 0gUnsaturated Fat: 18.8gCholesterol: 34mgSodium: 137mgCarbohydrates: 10gFiber: 4.1gSugar: 3.9gProtein: 17g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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 Chicken Salad with Cabbage would be low in carbs and approved for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.