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Chinese Chicken Noodle Salad
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Description
Crunchy cabbage and tangy dressing, this cold cabbage is perfect for lunch or dinner.
Ingredients
- FOR THE SALAD:
- 8 cups Green Cabbage, Shredded
- 6 whole Green Onions, Sliced
- 2 packages Annie Chung Fresh Ramen 4.9 Oz Packages ( 1 Spicy Chicken, 1 Soy Ginger)
- ⅓ cups Slivered Almonds
- 1 pound Shredded Rotisserie Chicken
- FOR THE DRESSING:
- ⅔ cups Olive Oil
- ½ teaspoons Salt
- 6 Tablespoons Rice Wine Vinegar
- ½ teaspoons Pepper
- 2 teaspoons Sugar
- 2 packages Annie Chung Ramen Noodle Seasoning Packets ( 1 Spicy Chicken, 1 Soy Ginger)
- 1 whole Orange, Juiced
- FOR THE GARNISH:
- 1 whole Orange, Sliced And Edges Cut Off Each Slice
Preparation
1. Combine cabbage and green onions in large bowl. Set aside (this can be done a day ahead then covered and stored in the refrigerator).
2. Mix together the dressing ingredients in a medium-sized bowl and refrigerate.
3. Cook the ramen noodles according to the package directions. Then remove from heat and drain off the water. Allow noodles to cool a bit.
4. Toss cabbage and onions with noodles and dressing.
5. Add almonds and chicken. Toss together. Garnish with orange slices.
6. Refrigerate for up to 3 days in an airtight container. Enjoy!
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