Ingredients:
1 (3 ounce) packages ramen noodles, crushed
1/2 cup sunflower seeds
1/2 cup slivered almonds
1 (12 ounce) bags pre-shredded cabbage ( cole slaw type)
5 green onions, thinly sliced
1 boneless skinless chicken breasts, cooked and diced ( can use pre-cooked rotisserie chicken)
1 (5 ounce) cans water chestnuts, drained and sliced
1 cup snow pea pods
1/2 cup slivered carrots
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar ( can use Splenda, to taste)
1 tablespoon dark sesame oil
Directions:
Place crushed ramen noodles, sunflower seeds, and slivered almonds in a large flat-bottomed skillet or your wok.
Toast over low heat, stirring to keep contents from burning, and removing from heat just when they have started to change color.
Allow them to cool.
In a large salad bowl, mix together cabbage, onions, chicken, water chestnuts, snow peas, carrots, and toasted noodles and nuts.
Whisk together dressing ingredients and toss with the salad.
Serve at once or chill briefly before serving.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.