Anyone have a good recipe for Chinese Chicken Salad, using cabbage?

This is my al time favorate salad. I goot the below from the Taste of Home web site ! Good luck !

http://www.tasteofhome.com/

**********************************************************************************Chinese Chicken Salad

“Here’s a main dish that’s a refreshing change of pace for dinner,” writes Linda LaPresle from Glendora, California. “Chock-full of veggies, it’s a treat for the two of us,” she says, “and so easy to multiply for drop-in guests.” TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later.

Ingredients:

1-1/2 cups shredded napa cabbage

3/4 cup canned bean sprouts, rinsed and drained

3/4 cup frozen peas

3/4 cup chopped cucumber

3/4 cup shredded cooked chicken breast

1/3 cup sliced water chestnuts

1 green onion, thinly sliced

1 tablespoon chopped peanuts

3 tablespoons reduced-sodium soy sauce

2 teaspoons sherry or unsweetened apple juice

2 teaspoons sesame oil

3/4 teaspoon ground ginger

Directions:

In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon. Yield: 2 servings.

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Ramen-Veggie Chicken Salad

Like a salad with plenty of crunch? Then, this refreshing recipe from Linda Gearhart of Greensboro, North Carolina is sure to please. Toasted noodles, almonds and sesame seeds provide the crunchy topping.

Ingredients:

1/4 cup Domino® or C&H® Granulated Pure Cane Sugar

1/4 cup canola oil

2 tablespoons cider vinegar

1 tablespoon reduced-sodium soy sauce

1 package (3 ounces) ramen noodles

1 tablespoon butter

1/3 cup sliced almonds

1 tablespoon sesame seeds

1 boneless skinless chicken breast half (6 ounces)

4 cups shredded Chinese or napa cabbage

1/2 large sweet red pepper, thinly sliced

3 green onions, thinly sliced

1 medium carrot, julienned

Directions:

In a small saucepan, combine the sugar, oil, vinegar and soy sauce. Bring to a boil, cook and stir for 1 minute or until sugar is dissolved; set aside to cool.

Meanwhile, break noodles into small pieces (save seasoning packet for another use). In a small skillet, melt butter over medium heat. Add the noodles, almonds and sesame seeds; cook and stir for 1-2 minutes or until lightly toasted.

Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a meat thermometer reads 170°.

Meanwhile, arrange the cabbage, red pepper, onions and carrot on two serving plates. Slice chicken; place on salad. Top with noodle mixture; drizzle with dressing. Yield: 2 servings

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My sister brought over a head of red cabbage and was trying to figure out what to do with it. Did some research on asian cabbage salads and came up with five recipes which sounded yummy. Couldn't decide so I made a small salad from each recipe. This one was really, really good and the best out of the five. Used low-sodium soy sauce, and I did add the rice vinegar and let it sit in the fridge overnight. Didn't have the correct mushrooms so I skipped them. I'm sure if you wanted to, you could use any mushrooms. Had it last night with roast and brown rice. A little of the dressing spiced up my rice also.

Asian Cabbage Salad

Ingredients (use vegan versions):

2 cups shredded cabbage (I use dole cabbage slaw mix)

1/4 cup sliced red bell peppers

1/4 cup sliced green bell peppers

1/4 cup shitake mushrooms (optional)

2 tablespoons sesame seeds

2 tablespoons soy sauce or nama shoyu

2 tablespoons yellow mustard

1 tablespoon rice vinegar (optional)

Directions:

This is an easy and quick tangy salad - great for just one or pot lucks. All the ingredient amounts can be adjusted to whatever amount you prefer. I tend to just make it up as i go...

Toss everything in a bowl and mix up. It has a great flavour with a little twang from the mustard. I add rice vinegar to mine, but it definitely takes the tangy-ness up.

http://www.thevegancookbook.com/

Makes: 1 serving, Preparation time: 10 minutes