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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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This Asian-style slaw is a meld of many flavors & has a bit of a crunch as well! With the chicken it becomes more than just a satisfying side dish! Preparation time does not include time needed to shred the cabbage & carrot, nor the time taken to chop the chicken. Time that could be cut back by purchasing a pre-packaged cabbage-&-carrot coleslaw & using previously cooked, chopped & frozen chicken. The time also does not include the 4-8 hours for the slaw to chill. NOTE: On June 2011, I edited the recipe to include a 2nd can of mandarin orange segments, make the peanuts optional, AND increase the servings from 8 to 12-14. Ingredients:
1 medium head of cabbage, sliced thin & slightly chopped |
1 medium carrot, peeled & shredded (or a 1-pound bag of prepared coleslaw instead of the cabbage & carrot) |
2 boneless skinless chicken breast halves, shredded (about 1 lb) |
2 (2 7/8 ounce) packages low-fat oriental-flavor ramen noodle soup mix (reserve the 2 packets of seasoning to use in the dressing) |
1 (8 ounce) can sliced water chestnuts, drained |
3 green onions, sliced |
1 (2 1/4 ounce) can pitted black olives, sliced |
2 (11 ounce) cans mandarin orange segments, drained |
1/3 cup roasted peanuts (optional) |
2 (1/2 ounce) packets noodle flavoring (from ramen noodle soup mix) |
1/4 cup white wine vinegar |
1 tablespoon vegetable oil |
1 tablespoon granulated sugar |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup mayonnaise |
2 tablespoons milk |
Directions:
1. FOR THE SLAW ~ Somewhat crush the noodles in their clear cellophane envelopes, then make sure larger clumps are separated.
2. In a large bowl, combine the cabbage & carrot OR USE A 1-POUND BAG OF PREPARED COLESLAW, the shredded meat, ramen noodle, water chestnuts, onions, olives & orange segments, then set aside.
3. FOR THE DRESSING ~ In a small bowl, whisk together both seasoning packets, vinegar, vegetable oil, sugar, salt & pepper.
4. Pour this over the slaw, & toss to coat.
5. In another small bowl, whisk together mayonnaise & milk, then carefully stir into the slaw.
6. Cover & refrigerate at least 4 hours (& preferably overnight) before serving.
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