Recipe by THREECATS
"An overnight salad using ramen noodles, cabbage, chicken, almonds, and green onions. This is GREAT -- one of my husband's favorites and it serves a ton of people. Try substituting cashews for almonds and a dash of sesame oil for sesame seeds."
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boneless chicken breast halves, cooked and diced
green onions, chopped
1 (3 ounce) package
ramen noodles, crushed
1/2 medium head
salt and pepper to taste
distilled white vinegar
THIS SALAD IS AWESOME!! I like the noodles crunchy, so I add them about 1-2 hours before serving. Using the prepared (already shredded tri color) cabbage bags from the grocer makes this a breeze!! I substituted garlic flavored Rice Wine Vinegar and left out the chicken. Doubled the recipe and there were NO LEFTOVERS!! Thank you!!
Used this to use up a bunch of cabbage from my csa. Took it to a potluck...I wasn't that crazy about it, but it got eaten, so someone liked it. I added a couple of carrots to the cabbage.
This was very good. I used about half the amount of vinegar called for, and we thought that was enough. I used sesame oil and added some diced celery. I'll make this one again!
This is such a great salad, amazing how just a few simple ingredients can be so flavorful. For those on a tight budget like myself, its just as good without the chicken. Also, if you have rice wine vinegar, I'd recommend using that instead of regular white vinegar.
If you like coleslaw, you'll LOVE this salad. I you don't like coleslaw (like me, because of the soupy mayonaisse), you'll LOVE this salad. Definitely a great dish to prepare in advance to cut down on pre-party work. And the taste is addictive. Finally a new use for Ramen noodles. They're not just for college students anymore.
5 + stars. This salad is wonderful,used cole slaw mix instead of cabbage, and cut the recipe way down becouse it is just my husband and me. Also mixed all the seasoning together first then poured over the salad. This is a dish I will be sharing at get togethers and pot luck dinners. Can't wait for others to try it. Thanks so much Susan for the recipe. Elaine
Very good salad. I made the oil in the recipe 1/2 sesame and 1/2 vegetable oil. I also added 2 shredded carrots. When I was making the dressing I added one minced garlic clove to the dressing ingredients and then let it boil over medium heat. Once dressing chilled, I tossed it with the salad and chilled again Everyone loved it!
This was a tasty, and easy-to-make recipe. I wish I had added a little red cabbage though for color's sake. I like that it is oil, and not mayonaise, based. Tastes good and has good texture, but needs a little more exciting flavor, though. I added a soy sauce/sesame oil mix to it and gave it a better flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 139
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