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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Yummy, yummy..a nice cold salad that can be a great side dish or a refreshingly light meal. The possibilities are endless. I believe the original recipe came from a Wesson Oil Cookbook. Ingredients:
12 ounces ramen noodles, prepared according to directions |
1 lb chicken tenders, cubed |
2 cups coleslaw mix |
1 carrot, diced |
1 stalk celery, diced |
1/2 cup vegetable oil |
2 tablespoons oil |
1/3 cup rice wine vinegar |
4 tablespoons low sodium soy sauce |
2 tablespoons brown sugar |
1/2 teaspoon garlic powder |
Directions:
1. Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through.
2. In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well.
3. Add cooked, diced chicken.
4. In a separate bowl, whisk together remaining vegetable oil, vinegar, soy sauce, brown sugar and garlic powder. Pour sauce over salad and toss well to combine.
5. Refrigerate at least 1 hour before serving.
6. *Omit the chicken for a summer-safe salad.
7. *This sauce is very all-purpose, so you can change up the meats (chicken, steak, cubed fish, tofu) and the veggies (snowpeas, corn, broccoli) and event the noodles (shrimp-flavored).
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