Chinese Chicken Slaw with Crunchy Topping

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It's that time of year when I like to make cold dinners that don't involve much heat to prepare so this salad is a regular at our house these days!

It is healthy, fresh, easy to make, and delicious!  I love the crunchy topping too!

Ingredients:

1/2 a head of cabbage (I found curly cabbage but any variety would be fine-- plain, napa, purple...)

1 cup  carrots thinly sliced

1/2 cup thinly sliced red pepper

1/2 cup thinly sliced green pepper

1/4 cup thinly sliced onion (optional)

2 cups shredded (cooked) chicken (I used some leftover from Teriyaki slow-cooker chicken but rotisserie chicken works great too, or whatever you have leftover)

1 pkg. ramen noodles

1/2 cup sliced almonds

2 T. olive or canola oil

2 T. soy sauce

2 T. teriyaki sauce

1 T. rice vinegar

1 T. sugar

Slice up all the veggies and cabbage.  Put the cabbage in a large bowl.

Toss the veggies and chicken on top of the cabbage.

To make the dressing, put the last 5 ingredients in a small container and shake it until it is all mixed together.

To make the crunchy topping, crush the package or Ramen noodles (this is the fun part where you get to take out your aggressions) and pour it onto a metal baking sheet.  Add the almonds and toast it in a toaster oven.  I usually toast it twice, stirring in-between each time but be sure to keep a close eye on it so it doesn't burn.

When you are ready to eat, dump the dressing on the salad and mix it all together.  I like to serve the topping separately so people can add as much as they wish.

Enjoy!

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Chinese Chicken Slaw with Crunchy Topping

Author: Kate

Recipe type: entree

Prep time:  20 mins

Total time:  20 mins

Serves: 4

 

Fresh, delicious, healthy, and easy dinner to make. I love the crunchy topping!

Ingredients

Salad

• ½ a head of cabbage (I found curly cabbage but any variety would be fine-- plain, napa, purple...)
• 1 cup carrots thinly sliced
• ½ cup thinly sliced red pepper
• ½ cup thinly sliced green pepper
• ¼ cup thinly sliced onion (optional)
• 2 cups shredded (cooked) chicken (I used some leftover from Teriyaki slow-cooker chicken but rotisserie chicken works great too, or whatever you have leftover)

Topping

• 1 pkg. ramen noodles
• ½ cup sliced almonds

Dressing

• 2 T. olive or canola oil
• 2 T. soy sauce
• 2 T. teriyaki sauce
• 1 T. rice vinegar
• 1 T. sugar

Instructions

1. Slice up all the veggies and cabbage and combine them in a large salad bowl with the chicken.
2. To make the dressing, put the last 5 ingredients in a small container and shake it until it is all mixed together.
3. To make the crunchy topping, crush the package or Ramen noodles (this is the fun part where you get to take out your aggressions) and pour it onto a metal baking sheet. Add the almonds and toast it in a toaster oven. I usually toast it twice, stirring in-between each time but be sure to keep a close eye on it so it doesn't burn.
4. When you are ready to eat, dump the dressing on the salad and mix it all together. I like to serve the topping separately so people can add as much as they wish.
5. Enjoy!

2.2.7

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