Chicken & Noodle Slaw

READY IN: 10mins
Recipe by Sydney Mike

This Asian-style slaw is a meld of many flavors & has a bit of a crunch as well! With the chicken it becomes more than just a satisfying side dish! Preparation time does not include time needed to shred the cabbage & carrot, nor the time taken to chop the chicken. Time that could be cut back by purchasing a pre-packaged cabbage-&-carrot coleslaw & using previously cooked, chopped & frozen chicken. The time also does not include the 4-8 hours for the slaw to chill. NOTE: On June 2011, I edited the recipe to include a 2nd can of mandarin orange segments, make the peanuts optional, AND increase the servings from 8 to 12-14.

Top Review by Annacia

This made our dinner tonight and it was yummy indeed. I omitted the peanuts and used green olives (what I had) for an easy and light summer meal. The amount was trimmed back to 4 servings so we have leftover for lunch tomorrow. We each mixed the dressing into our salad servings to our liking as I enjoy a very light amount while DH likes more than I do.

Ingredients Nutrition


  1. FOR THE SLAW ~ Somewhat crush the noodles in their clear cellophane envelopes, then make sure larger clumps are separated.
  2. In a large bowl, combine the cabbage & carrot OR USE A 1-POUND BAG OF PREPARED COLESLAW, the shredded meat, ramen noodle, water chestnuts, onions, olives & orange segments, then set aside.
  3. FOR THE DRESSING ~ In a small bowl, whisk together both seasoning packets, vinegar, vegetable oil, sugar, salt & pepper.
  4. Pour this over the slaw, & toss to coat.
  5. In another small bowl, whisk together mayonnaise & milk, then carefully stir into the slaw.
  6. Cover & refrigerate at least 4 hours (& preferably overnight) before serving.

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