This has been a favorite in my house for thirty years! As a young mom, I was always on the hunt for quick and simple salads my kids would eat, and this is from a cookbook the women of Harvest put together over thirty years ago. My family loved it then and they love it now!

Memorial Day is just around the corner and this is our go-to salad for every picnic and family gathering. My copy of Treasured Recipes from Harvest is tattered and much-loved, and it’s also out of print! So I’m happy to share this updated recipe with you!



For salad:

1 head cabbage, thinly sliced

3 fresh chicken breasts, cooked and cut to bite sized pieces

1 bunch green onions, chopped

4 pkg Top Ramen Chicken soup

2-4 tbsp slivered almonds or sesame seeds


For Dressing:

1 cup oil

1 tbsp apple cider vinegar

1 tbsp red wine vinegar

2 tbsp rice vinegar

2 packets Top Ramen soup seasoning

1-2 cloves fresh garlic, diced or mashed

2 tbsp granulated sugar

2 tbsp agave syrup


  1. In a large bowl, mix together shredded cabbage, chicken, and chopped onions.


  1. For the dressing, add all the ingredients in a blender, Bullet or Vitamix. Blend on high for several minutes until all the ingredients are well emulsified.


  1. Pour dressing over the salad and mix together.


  1. Break ramen noodles into small pieces, toss in the slivered almonds. Sprinkle over the salad just before serving.