Sandee’s Asian Chicken Cabbage Salad
When people swooned over my sister Sandee’s Asian Chicken Cabbage Salad, I adapted it into a low-carb version of this tasty salad!
A few years ago I shared my photos for Super Bowl Party Food, and right away people started requesting the recipe for my sister Sandee’s Asian Chicken Cabbage Salad. So Sandee gave me the recipe over the phone, and then I made a low-carb version using all cabbage (no carrots), omitting the crunchy ramen noodles, and using sweetener instead of sugar.
I loved the low-carb version of this salad with chicken, cabbage, and Asian flavors when I tested it, but I’ll also tell you what to do if you want to duplicate Sandee’s salad more closely.
Either way you make it, this Asian Chicken Cabbage Salad is a delicious crunchy salad that’s 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!
What ingredients do you need for this recipe?
- boneless, skinless chicken breasts or leftover rotisserie chicken
- Poultry Seasoning (affiliate link), optional, for poaching the chicken
- thinly sliced and chopped cabbage (or use 4 cups purchased coleslaw mix)
- sliced green onion
- slivered almonds
- Sesame Seeds (affiliate link)
- Unseasoned Rice Vinegar (affiliate link)
- Monkfruit Sweetener (affiliate link), or other sweetener of your choice
- chicken ramen noodle seasoning packet or a small amount of chicken soup base
- salt and fresh ground black pepper to taste
- Olive Oil (affiliate link)
- Peanut Oil (affiliate link)
What is unseasoned rice vinegar?
Unseasoned rice vinegar is simply rice vinegar that doesn’t have added sugar.
What if you don’t have peanut oil?
Peanut oil is great for the Asian-flavored dressing in this salad, but you can use any neutral-flavored vegetable oil if that’s what you have.
Want more low-carb salads with Cabbage?
Check out Low-Carb and Keto Cabbage Salads for more ideas for using one of my favorite salad ingredients.
How to make Asian Chicken Cabbage Salad:
(Scroll down for complete printable recipe with nutritional information.)
- Trim undesirable parts 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). Cook chicken until it’s firm to the touch, about 15 minutes, then drain and let cool. (You can also use 2-3 cups leftover rotisserie chicken, cut into chunks.)
- Sandee’s dressing recipe uses the seasoning packet from 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, unseasoned 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 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
- Greek Cabbage Salad
- Puerto Rican Spicy Cabbage Salad
- Chicken Cabbage Salad with Mustard
- Asian Cabbage Salad
- 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 Cabbage Salad would be low in carbs and also 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 Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2010. It was last updated with more information in 2022.