2-1 lb pkgs. of coleslaw mix 1 pkg of chicken breast- cooked and shredded 2/3 cup of sliced almonds 2 pkgs. ramen noodles any flavor- crushed into small pieces 4 green onions chopped 3/4 cup of vegetable oil 6 TBSP of Red Wine Vinegar 2 seansoning packets from Ramen Noodles 3 TBSP Sugar or Equivalent sugar substitute
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In a large bowl mix coleslaw, chicken, almonds, ramen noodles and onions. In a smaller bowl mix dressing- oil, vinegar, seasoning packets from ramen noodles, and sugar. Mix well with whisk pour over slaw mixture and stir well to coat. Regrigerate at least 30 minutes. Stir well before serving.
i didn't have sesame oil, and so used roasted sesame seeds. i added a can of water chestnuts. i used green cabbage, purple cabbage and a red, orange and yellow bell pepper instead of the coleslaw mix. i loved the various colors in the salad.
i love this recipe we make it all the time and get compliments... instead of useing cole slaw mix i chop 1 lg head of cabbage so the next day it's not soggy but it absorbs the flavors and sometimes it better the next day!
I was not a fan of these recipe. It seemd to be lacking too many traditional chinese chicken salad flavors. Might be better with sesamae oil or peanut oil. And the packages of ramen noodle flavor made it way too salty. Would not reccommend.
This was really good! It's just my husband and I and we only made half the recipe because after the 2nd day, it's too soggy. Delicious the first and second though. We used the chicken flavor Top Ramen. My husband even added soy sauce to his for lunch the next day. Thank you!