Thursday, February 18, 2010
Chinese Cabbage Salad
2 chicken breasts
1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces (I usually use only about 1/2 this)
1 (16 ounce) package shredded coleslaw mix (or use 1/2 head fresh cabbage, shredded with about 1 medium carrot, grated)
1 bunch green onions, chopped (optional)
1/4 cup white sugar
1/4 cup vegetable oil
1/4 cup cider vinegar (or red wine vinegar)
1 tablespoon soy sauce
1. Cook chicken, flavoring with part of ramen noodles seasoning packet. Cut into bit size cubes.
2. In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown (use a little spray on both the cookie sheet and noodles, then sprinkle with remaining part of seasoning packet from ramen noodles). This takes about 4-5 minutes, watch as they can burn.
3. To prepare the dressing, shake in bottle the sugar, oil, vinegar and soy sauce (may add 1T peanut butter is you like).
4. Up to this point, all direction can be done ahead of time. When ready to serve: In a large bowl, combine the coleslaw, green onions, chicken, toasted ramen noodles and cashews. Pour the dressing over the salad and toss.
For a main dish, I make this with the chicken as stated. For a side, you can leave the chicken out.
Adapted from allrecipes