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Toasted Sesame Cabbage and Chicken Rice Noodle Salad

 

Yields: about 16 cups Prep Time: 25 minutes Total Time: 45 minutes

 

A gluten free dish, this salad can also be a main meal. Just the right amount of cabbage crunch, it is filled with shredded chicken, rice noodles and a delicious tang from apple cider vinegar and honey as well as a depth from toasted sesame oil.

 

Ingredients

3/4 pound organic chicken breast (cooked in stock, olive oil and shredded)

8 ounces dried rice noodles

4 1/2 cups green cabbage, diced or shredded

1/2 cup carrots, peeled and cut (I use a peeler and use that to get thin slices and then cut those to salad size)

3/4 cup chopped green onions

4 1/2 tablespoons apple cider vinegar

1 tablespoon toasted sesame seed oil

1 1/2 tablespoons olive oil

2 1/2 tablespoons raw honey

1 teaspoon salt

2 tablespoons sesame seeds (optional to toast them)

 

Directions

1. Cook the chicken in stock and a teaspoon of olive oil until cooked through.  Then shred using 2 forks.  (I place the chicken covered in stock in a saucepan.  After bringing to a boil, I continue to cook on medium heat with the lid on until the chicken is cooked all of the way through.)

 

 

2. Follow the directions to cook the rice noodles.  (Usually, it takes less time than traditional wheat noodles.  Often, you bring water to a boil and cook the noodles for a few minutes, or simply remove from heat and let the noodles sit.  Just read the package for the specific directions.)

 

3. Remove noodles and drain, setting aside.

 

4. In a large bowl, combine the apple cider vinegar, toasted sesame seed oil, olive oil, honey, salt, and sesame seeds.  Add green onion, cabbage and carrots and toss.

 

 

 

5. Finally, add shredded chicken and cooled rice noodles and mix all together.  Refrigerate at least one hour before serving.

 

 

This main dish salad was inspired by my Sesame Cabbage Crunch Salad, and was actually made initially by my mom.  We were over at her house over the summer and she was serving this with some corn and some sort of fruit salad.  It tasted somewhat familiar, and then I realized why.  My mom mentioned she took the cabbage salad and simply added noodles and chicken.  Brilliant, mom!

 

So, looking for a way to get more vegetables in whole food form, I brought this salad back for a weeknight dinner recently.  Now, my kids like cabbage and carrots.  They don’t even mind the green onions, as they get mixed in pretty well to the salad. 

 

 

Other kids eat red peppers, tomatoes and other veggies without hesitation.  These aforementioned vegetables are not fan favorites from my kids.  Yet, they readily eat cabbage. 

 

And I love cabbage!  Not only the taste, but it is incredibly high in nutrients, especially skin-beautifying, sulphur, as well as antioxidants.  Additionally, cabbage is known to contain nutrients that help support the body in fighting against cancer.

 

The best part of this salad, is similar to my theme of late – I can make this ahead in the morning when the kids are at school.  It is ready to go come dinnertime, after violin and before piano!

 

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