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 thirds...it 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

DRESSING

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.
Enjoy!!!!!

5 comments:

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!