Chicken Cabbage Salad
#39386 - 01/21/04 08:33 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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This recipe is my VERY favorite; I've had it a long time and made it often. I do NOT know if it is IBS safe because of the cabbage and the oil -- and I am not supposed to have seeds or nuts either because of my diverticulosis!  Nevertheless, I'm determined to try to fit this into my diet if I have a small serving after my soluble fiber. The dish always goes with me to any and all pot lucks or social events -- together with the recipe (because everyone always asks for it afterwards!). The flavor comes from the sesame oil.
CHICKEN CABBAGE SALAD
1 LARGE full, heavy head Napa cabbage (or 2 small)
1 bunch green onions
1 cup extra virgin olive oil
1/2 teaspoon SESAME oil (do not substitute)
1/4 cup rice vinegar
4 teaspoons sugar
2 pkgs. chicken flavor Top Ramen soup
1/4 cup sesame seeds
1 cup sliced almonds
3 cups COOKED chicken, cubed
Chop up cabbage very fine. Chop up green onions and add to cabbage. Set aside.
In food processor, process Top Ramen soup noodles (set aside seasoning packets) until pulverized fairly fine. Set aside.
In sm. saucepan, combine oils, vinegar, sugar, and 2 packages of seasoning from the Top Ramen; stir, until dissolved, over low heat. Cool.
Combine cabbage with dressing and noodles, sesame seeds, and almonds, and mix well. Add chicken. Refrigerate.
Makes a LOT! Supposedly serves 8-10 (but not in this household!).
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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My step mom makes this for me every chance she gets...I love it so much. She makes it for Christmas and everything. It's very yummy.
She doesn't pulverize the soup noodles though, she just breaks them up by hand and they are so good because they are bigger chunks. Besides all the sauces and everything moisten up the salad anyways.
I am sure she puts soya sauce in her's too though.
Anyways - it's great everyone should try it! 
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Lana_Marie
Proud Mommy to Bentley Taylor
Born May 12, 2004 9lbs, 3oz
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If you use regular rice noodles instead of Top Ramen, you'll lose a lot of fat (Top Ramen noodles are deep fried). Regular rice noodles will be a bit softer once they're cooked, but you'll get crunch from the other ingredients.
You can easily drop that amount of oil WAY down - just increase the rice vinegar.
I used to make a version of this salad that was very close. I'd add some minced fresh gingerroot to the dressing, and sometimes some canned, drained mandarin oranges to the salad.
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Ohboyohboy . . . maybe I can have some of this after all!
Regular rice noodles? I don't know what they are. I've never heard of them. In the Chinese food department of the grocery store? Does the package tell you it's not fried?
Cut the fat down and increase the rice vinegar. Good one! Okay, I can do that.
Gingerroot, eh? Okay, I'm with you Girl!
THANKS!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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If you can't find regular rice noodles, maybe you can find Westbrae brown rice ramen noodles at Wild Oats. They're expensive--$2 a package--but they're steamed, not fried. Hope this helps.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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