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| ORIENTAL CHICKEN SALAD WITH CRUNCHY NOODLES | |
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1 lg. head finely shredded cabbage (about 12 c.) 4 whole green onions, thinly sliced 3-4 c. cooked chicken, shredded 2 tbsp. sugar 1/4 c. white vinegar 1/3 c. salad oil 1/2 tsp. pepper 1 pkg. Top Ramen (chicken flavor) 1/3 c. slivered almonds, toasted In a large salad bowl, combine cabbage, green onions, and chicken. In a small bowl combine the sugar, vinegar, oil, pepper and flavor packet from Top Ramen package, stir until dissolved. Pour over cabbage and toss lightly, cover and chill. Just before serving, crumble the dry noodles from soup mix into the salad. Sprinkle almonds on top and serve. | |
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recipe reviews #31843
Angie Thompson (Utah) says:
I use rice vinegar instead and cube the chicken instead of shredding it. I love this recipe.
#106072
Grammy (Ohio) says:
I make this all the time my family loves it. I also use rice vinegar.
#107104
Sissy Manley (Texas) says:
I am so addicted to this salad. My recipe says to use red wine vinegar, but the first time I made it I didn't have any so I used apple cider vinegar and it was good, but the red wine vinegar gives it a whole new flavor and I adore it! I could eat the whole bowl of this salad myself! Oh yeah, I also toast my crushed up ramen noodles with my slivered almonds! Yummy!
#126911
Gentlearts (Georgia) says:
The cabbage is equivalent to a 12 oz bag of shredded cabbage. Super good. I'll make it again.
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