A delicious and fresh Asian salad with chicken, cabbage, toasted sesame seeds and succulent sauce makes this dish a hit at pot lucks and gatherings!!
*Note: First, boil the chicken til cooked through, slice in pieces and set aside. Take the flavor packet from the top ramen package and set aside. We are going to use it for the dressing.
1. Mix cabbage, almonds, sesame seeds, and chicken in a large bowl.
2. Crush the raw ramen noodles and add to the salad.
For the dressing:
3. Mix well the oil, rice vinegar, sugar, black pepper, and ramen flavor packet. Add to salad and toss.
4. SERVE AND ENJOY!!
You must be logged in to post a review.
This is a yummy salad! I have tried a few different versions of it and this one is great- my only critique would be that the dressing had too much oil for our taste, I think I will use about half as much next time and add a drizzle of sesame oil for a boost of Asian flavor.
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Intermediate
3 Comments
Leave a Comment
You must be logged in to post a comment.
Insouciant on 8.13.2009
I tried this last night and it was a hit! I toasted the ramen & the almonds before adding them to the salad and I think that kicked the taste up a bit. I’ll definitely make this again.
shecancook2 on 8.9.2009
Hey!! That’s a great idea!! I’ll try that next time I make this!! THANKS!!
collegemom on 8.6.2009
This is one of my favorites. The only thing I do differently is toast the almonds AND the ramen noodles.