Oriental Cabbage Salad

The Covered Dish


This past week I prepared one of my husband, Ervin’s, favorite salads: Oriental Cabbage Salad. I don’t know who enjoyed it more he or Phillip, our son. I made a very large batch this past week and it made its way into everyone’s lunchboxes. One thing I did learn about myself is I can’t eat it as a main entrée any longer. However perhaps if I would eat more raw cabbage it wouldn’t ‘kick’ me as badly. Not to mention folks the last 2 times I’ve gone to the store for bagged cabbage there hasn’t been but maybe 1-2 bags. So, I’m thinking I’m going to get my little slaw maker out and stop worrying about it so much, plus save some money to boot!

In the summer months slaw just hits the spot with so many different foods. One of my favs is to have pulled pork sandwiches with a dollop of ‘not fancy’ coleslaw on top. It doesn’t take much, but it sure elevates the sandwich.

I hope everyone’s Father’s Day was a fun gathering. We kept ours simple with a roasted corn side dish, chicken enchiladas and a Caesar salad. Made extras for lunches too. Now it’s on to planning the 4th of July weekend and a camp week at our house, for the nieces and nephew.
I stated it last week, but remember to stock up on grilling snacks and foods as we prepare for the 4th of July. I also made a large batch of tuna salad for lunches along with cooked giant pasta shells to stuff it into. Then there has to be a night of tuna melts on marble bread.

I find there are many folks who don’t care for the seasoning packet that comes in the Ramen Noodle packages. What I would like to do in this column is to provide you with an alternative dressing made without the use of the Ramen seasoning packet. We’re still going to use the noodles as they’re an important part of the salad. At the close of the column I’ll share with you a recently used vinaigrette that is very similar to the original dressing in Judy’s recipe. Remember you can certainly use artificial sweeteners of your choice instead of sugar. Some may even prefer the use of fresh local honey. You’ll notice the alternative dressing has about a teaspoon of hot pepper flakes. Those using the original dressing may want to add the pepper flakes for additional zing. Also remember the type of nut meats can certainly be switched out to your favorite.

Last week I sent my column to all my papers and for some reason it never made the journey. Hopefully we won’t encounter that issue this week.

Happy cooking, keep the ovens baking! Simply yours, The Covered Dish. thecovereddish.com

Oriental Chicken Cabbage Salad
(Most of the time I make at least a double of this recipe.)

1 bag of shredded cabbage
1 package ramen chicken soup mix
(This includes the seasoning packet.)
4-6 small green onions, finely chopped
1/2 cup sautéed almond slivers
1-2 tablespoons sautéed sesame seeds
1-2 tablespoons butter
1-2 cups cooked chicken breast
1/2 cup oil
4 tablespoons sugar/substitutes work too
1/2 teaspoon black pepper
3 tablespoons vinegar

Sauté the almonds and sesame seeds in the butter until lightly browned. Mix the cabbage with the chicken, sesame seeds, almonds and onions. In a mixing jar place the oil, seasoning packet, sugar, vinegar and pepper. Shake until well blended; pour over the salad slowly in case you don’t desire all the dressing. Crunch the ramen noodles up and add just before serving.

Alternative Dressing
1 tablespoon grated fresh ginger
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1 teaspoon crushed red pepper
3 tablespoons white wine vinegar or seasoned rice vinegar
3 tablespoons canola oil
3 tablespoons sugar

*When I use this dressing I usually raise each ingredient a little bit in order to get a good covering on the cabbage. How much is that? Like a teaspoon more grated ginger and a pinch more mustard & poultry seasoning. On the vinegar, oil and sugar I would add a teaspoon more. Leave the salt and red pepper as presented.


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