Ingredients:
1 (16 ounce) bags coleslaw mix ( or 1 medium head cabbage, thinly sliced and chopped)
1 bunch scallions, thinly sliced
1 (3 ounce) packages ramen noodles, broken up ( Your favorite flavor!)
1 -2 cup diced cooked chicken breasts
1/2 cup canola oil ( or vegetable oil)
2 tablespoons sesame oil
3 tablespoons rice wine vinegar
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon white pepper
2 1/2 tablespoons toasted sesame seeds
1/2-1 cup toasted slivered almonds
Directions:
Combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to six hours.
Just before serving shake together canola oil, sesame oil, rice wine vinegar, sugar, salt, pepper, and ramen flavor packet; pour dressing over salad and toss; add sesame seeds and almonds; toss until evenly mixed.
NOTE: I like to make the salad and salad dressing seperately a few hours in advance of whatever party I’m going to ~ I just dress the salad at the last minute so that it stays nice and crunchy.
Servings: 12
Time preparation: 10 min.
Time total: 10 min.