Monday, May 5, 2008

Asian Chicken Salad

When I was pregnant, we had a Christmas party and one of the women brought this dish. I know I had seconds, maybe even was SOOO YUMMY! It didn't have chicken in it but I added the chicken and changed the name. (It makes a lot so I would recommend halving it unless you're feeding a lot of people).

Chinese Salad

From the kitchen of Becca Reeder

2 heads chinese (napa) cabbage (bite size pieces)
6 green onions, sliced
2 packages roman noodles ( broken and w/out seasoning)
4-6 oz. sliced almonds
1 stick butter


1 cup oil
1 cup sugar
1/2 cup cider vinegar
2 Tbls soy sauce
1/4 tsp.cayenne pepper

Brown noodles & almonds in butter, drain well in paper towels.
Slice onions, mix with cold cabbage
Mix all and pour dressing over all.


Abby said...

This sounds so yummy and looks pretty simple... just what I need for busy days! Thanks. :)

jenylu said...

This recipe also works well over regular lettuce. I add the chicken and all my kids love it for dinner.

Amanda said...

What makes this salad even easier? Get a pre-cut bag of "cole slaw" mix (green and purple cabage and carrots) and mix that with romaine lettuce. And I use the Chinese crunchy noodles instead of ramen noodles. This is a great salad!

Sarah Kuhner said...

I just made this for our family. They loved it. I did have to call my sister and get the instruction to brown the noodles, almonds and the top ramon at the same time.

Sarah Kuhner said...

I just read the recipe wrong. It does say to brown the noodles and almonds in the butter. Opps!