Chinese Chicken Cabbage Salad with Noodles Recipe


Have I told you guys how much of a picky eater I am?  I am the kid who would NEVER eat their vegetables growing up.  If it looked healthy at all – I wouldn’t eat it.  haha.  NOW of course, my eating habits have changed but I am STILL super picky! I REFUSE to even TRY sushi.  The ONLY fish I will eat is salmon.  And that’s been a recent development within the past year.  :PI don’t know why I’m going into all that – but the point is…. I’m hard to please.  I like what I like and I have a hard time venturing out with new foods.  SO if I tell you something is good you better believe it’s GOOD.  ;)  And THIS my friends?  This recipe is AMAZING.


I present to you….. Chinese Chicken Cabbage Salad with Noodles. Say that ten times fast. ;)

I posted the picture on my Instagram account (ForwardFitness), so that’s where the tags came from. 


Here are the FACTS and the Recipe.


  • 8 cups cabbage, nappa, fresh
  • 1/4 cup green onion, chopped
  • 1 Soup, ramen noodle, oriental flvr, dry svg Oodles of Noodles
  • 2 tablespoons almonds, slivered
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon soy sauce, reduced sodium
  • 1 tablespoon canola oil
  • 4 tablespoons vinegar, rice
  • 2 tablespoons sugar
  • 8 ounces chicken, cooked


  • Wash and chop cabbage and green onion; combine in a large bowl.
  • Break up noodles. Lightly spray a baking sheet with cooking spray, and toast noodles with almonds and sesame seeds until lightly browned. Mix into cabbage and onion.
  • Combine soy sauce, canola oil, rice wine vinegar (4 tablespoons is 1/4 cup), and sugar. Heat one minute in microwave, if necessary, to dissolve sugar substitute. Allow to cool. Pour over salad and toss to coat.
  • Divide salad evenly among 4 serving plates. Dice chicken and arrange 2 ounces on each salad. Serve immediately.

Serves : 4

Prep Time: 15 minutes

Total Time: 5 minutes or less


So try it out, let me know what you think, and click on my Instagram link and Facebook link to follow me! :)