Photo: Anna Pelzer
Asian Cabbage Salad
10 ingredients
20 min
16
openrecipes
This recipe is very popular at our church lunches. People actually go out of their way to express their disappointment when I don’t make it. Honestly, I can’t tell you how many times I’ve been asked for the recipe—it’s a winner. Hope you try it!
Estimated Nutrition (whole recipe, rough)
349
Calories
35g
Protein
18g
Fat
11g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 packages FOR THE SALAD:
- 2 bags (3 Oz. Size) Chicken Flavor Ramen Noodles (reserve Seasoning Packets For Dressing)
- ¼ cups (16 Oz. Size) Shredded Cabbage Or Coleslaw Mix (or One Medium Head Of Cabbage Shredded)
- 3 whole Slivered Almonds, Toasted
- ½ cups FOR THE DRESSING:
- ¼ cups Reserved Seasoning Packets From The Ramen Noodles
- 1 Tablespoon Canola Oil
- 1 Tablespoon Granulated Splenda (see Note Below)
- 1 Tablespoon White Distilled Vinegar
- 6 whole Rice Vinegar (plain Or Seasoned)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes