This chopped cabbage and chicken salad (or as we call it, “Pai Mai”) is a staple salad in my husbands family. It is a great side dish with Chinese food but we make this and eat it alone all the time.
Pai Mai (Chopped Cabbage and Chicken Salad)
- 1 head of cabbage, finely chopped
- 2 Tbsp. Sesame seeds
- 1/2 c. roasted almonds, chopped
- 1 chicken breast, diced and cooked in Teriyaki sauce
- 1 pkg. Ramen noodles
- Seasoning salt (to taste)
- 6 Tbsp. sugar
- 1/4 c. olive oil
- 1/4 c. apple cider vinegar
- 2 squirts lemon juice
- salt and pepper (to taste)
- In a large bowl combine cabbage, sesame seeds, almonds and chicken.
- In a separate, small bowl combine sugar, oil, vinegar, lemon juice, salt and pepper.
- Pour oil mixture into cabbage mixture and toss until cabbage is well coated. Refrigerate the cabbage mixture in the fridge to let all the flavors settle in.
- Break up Ramen noodles into pieces and place on baking sheet. Sprinkle seasoning salt over noodles and broil for about 1 minute (keep a close eye on them so they don't burn).
- Toss salad mixture again then top with noodles immediately before serving (if you do it earlier the noodles will get soggy).