It appears that I’m on a cabbage salad kick. I liked this one even more than the last one I made. It has a sweet edge to it, and was super simple to make. I took a lot of liberties making it, using bagged coleslaw cabbage, and packaged grilled chicken strips. This is a modification from the original, but I hardly think it detracts. So easy and quick to make after work, and totally addictive.
Asian salad with chicken and cabbage
4 cups purchased coleslaw mix (I doubled this)
1/4 cup sliced green onion
1 package grilled chicken strips (I used Trader Joe’s), cut into bite-sized pieces
3/4 cup slivered almonds, toasted golden in your toaster oven
2 tablespoons sesame seeds, toasted in your toaster oven
1 package dry ramen noodles
2 1/2 tablespoons rice vinegar
2 tablespoons sugar
chicken ramen noodle seasoning packet
salt and freshly ground black pepper, to taste
4 tablespoons olive oil and 2 tablespoons canola oil
Mix together the rice vinegar, sugar, chicken ramen packet, salt and pepper. Whisk in the oil, and taste dressing to see if you want a little more vinegar or sugar. Set aside to let flavors blend.
Bring 2 cups of water to boil in a medium saucepan, then add the ramen noodles and cook for 3 minutes. Drain and rinse under cold water.
Add cabbage to a large bowl. Then add the onions and chicken. Add the dressing until the salad is as wet as you prefer. Then add the almonds and sesame seeds, toss and serve. Makes 4 – 6 servings.