Oriental Cabbage Salad With Chicken |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This salad has been very popular whenever I've brought it to picnics, potlucks, and barbeques. It travels well and can be prepared a few hours in advance of the party. Be prepared to share this recipe because people Ü will ask for it! Ingredients:
1 (16 ounce) bag coleslaw mix (or 1 medium head cabbage, thinly sliced and chopped) |
1 bunch scallion, thinly sliced |
1 (3 ounce) package ramen noodles, broken up (your favorite flavor!) |
1 -2 cup diced cooked chicken breast |
1/2 cup canola oil (or vegetable oil) |
2 tablespoons sesame oil |
3 tablespoons rice wine vinegar |
3 tablespoons sugar |
1 teaspoon salt |
1/4 teaspoon white pepper |
2 1/2 tablespoons toasted sesame seeds |
1/2-1 cup toasted slivered almonds |
Directions:
1. Combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to six hours.
2. Just before serving shake together canola oil, sesame oil, rice wine vinegar, sugar, salt, pepper, and ramen flavor packet; pour dressing over salad and toss; add sesame seeds and almonds; toss until evenly mixed.
3. NOTE: I like to make the salad and salad dressing seperately a few hours in advance of whatever party I'm going to ~ I just dress the salad at the last minute so that it stays nice and crunchy.
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