Lee Ann's Crunchy Cabbage Salad

There’s nothing quite like a fresh, crunchy salad on a warm summer day — especially one that’s easy to prepare and full of texture and flavor. Lee Ann’s Crunchy Cabbage Salad brings together crisp cabbage, grilled chicken, and a satisfying mix of sunflower seeds, almonds, and ramen noodles. With a creamy homemade dressing and a hint of lemon, it’s the perfect side or light meal for picnics, potlucks, or simple family dinners.

This recipe comes from our friend Lee Ann Miller, whose heart for home cooking and hospitality shines through every dish she shares. Her recipes reflect the warmth of Amish Country living — simple, hearty, and meant to be shared. You can find more of her creations by following her on Instagram for more recipes and kitchen inspiration.

Many of the ingredients in this salad are available in-store at our Walnut Creek and Berlin locations, and a selection is also available online — just look for the “Add to Cart” button. We invite you to stop in or shop online, and of course, try the recipe for yourself!

Lee Ann's Crunchy Cabbage Salad

Lee Ann Miller

Category

Sides

This fresh, crunchy salad combines cabbage, grilled chicken, and toasted toppings with a creamy homemade dressing. Photo shown is a stock image — actual dish appearance may vary but is just as tasty!

Lee Ann's Crunchy Cabbage Salad

Ingredients

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    • 1 package Ramen Noodles, Chicken Flavor (save seasoning to add later)

    • 3 Tablespoons Butter, melted

    • 1 c. Sliced Almonds, (toasted, optional)

    • 12 cups Green Cabbage, shredded

    • 1 cup Carrots, Matchstix

    • ½ cup Green Onions, sliced fine

    • ¼ cup Chopped Onions, sweet vidalia or red onion

    • 2 Tablespoons Sesame Seeds, (toasted, optional)

    • ½ cup Sunflower Seeds, roasted & salted

    • ½ cup Fresh Parsley, chopped (optional)

    • 3 cups Chicken, seasoned, grilled, cubed & cooled

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    • 1 cup Mayonnaise

    • ½ cup Sugar

    • 1 Tbsp Prepared Mustard

    • 1 tsp Salt

    • 1 tsp Onion, minced

    • 1 Tbsp Celery Seed

    • 2 Tbsp Apple Cider Vinegar (add a splash more if you want it more vinegar tasting)

    • ½ tsp Pepper

    • ½ cup Vegetable Oil

    • 1/4 cup Olive Oil

    • Squeeze of ½ Fresh Lemon

    Directions

    1. Melt butter in medium skillet. Break up ramen noodles and add to skillet along with packet seasoning.

    2. Add almonds. Stir until toasted. Allow to cool.

    3. Slice cabbage thinly and then add salad ingredients, except sunflower seeds, noodles, almonds & sesame seeds.

    4. Dressing: In a food processor, add all dressing ingredients except oils. Blend well. While blender is in the on position, slowly drizzle in the oils. Optional amount of oil, stop adding when desired thickness of dressing is reached.

    5. Add sunflower seeds, toasted noodles, almonds & toasted sesame seeds.

    6. Pour dressing over salad mixture right before serving.
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