Chinese chicken salad 2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Head of cabbage |
| 1 | pack | Top Ramen; crushed |
| 3 | tablespoons | Sesame seeds |
| ¼ | cup | Slivered almonds |
| 1 | 6-oz can white meat chicken | |
| ¼ | cup | Dark sesame oil |
| ¼ | cup | Rice vinegar |
| 4 | tablespoons | Sugar |
| ½ | teaspoon | Cayenne |
| 1 | pack | Top Ramen flavoring |
Directions
DRESSING
Crunch up unopened Top Ramen with meat tenderizer mallet. Carefully open package, remove seasoning packet. Place ramen noodles in microwave-dish along with sesame seeds and almonds. Microwave on high for one minute, stir thoroughly, microwave for one more minutes and allow to cool.
Chop cabbage. Mix dressing ingredients together in hand-blender. To serve, toss all ingredients together.
Recipe By : Brenda Beach (Rooby) Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 15:44:16 +0000 From: "rooby" <rooby@...>
NOTES : While some people like this salad soggy, I personally greatly prefer it when the ramen and nuts are crunchy. I often make a full recipe of this, then put the chopped cabbage, crunchy parts, dressing, and chicken in separate ziplock or rubbermaid containers. If I'm taking it to a family get-together, I mix it up just before we sit down. If just for my own family, I only mix up the part we'll be sure to finish that night and save the rest for another meal. MC formatted 11/15/96 by rooby@...