Jun 07 2008
Chinese Chopstick Salad
Chinese Chopstick Salad
A complete salad meal for hot summer evenings.
Ingredients
½ cube of butter
1 package chicken ramen noodles, broken
10 oz cashews
2 – half cooked chicken breasts, skinless and chopped
¼ cup sugar or sugar subsitute
½ cup oil
½ cup red wine vinegar
1 tablespoons soy sauce
1 tablespoon peanut butter
½ head green cabbage, shredded as for coleslaw
½ head red cabbage, shredded as for coleslaw
1 bunch green onions, chopped
1 carrot, shredded
Directions
Preheat oven to 350 degrees.
In a pot, melt butter. Add ramen noodles, cashews and chopped chicken breast, mix.
Lay out ramen mix onto baking sheet and sprinkle with chicken seasoning from ramen noodles. Cook in oven until golden brown, turning once.
For dressing, combine in a glass jar, sugar, oil, vinegar, soy sauce and peanut butter. Shake until thoroughly mixed.
In a large salad bowl, combine both cabbages, onions and carrot, toss.
Combine ramen mixture and cabbage mixture. Pour dressing over top and toss, just before serving. Serve on chilled dishes, mandarin oranges may be used as a garnish.
