Prep 15 mins
Cook 20 mins
Yummy, yummy..a nice cold salad that can be a great side dish or a refreshingly light meal. The possibilities are endless. I believe the original recipe came from a Wesson Oil Cookbook.
- 12 ounces ramen noodles, prepared according to directions
- 1 lb chicken tenders, cubed
- 2 cups coleslaw mix
- 1 carrot, diced
- 1 stalk celery, diced
- 1⁄2 cup vegetable oil
- 2 tablespoons oil
- 1⁄3 cup rice wine vinegar
- 4 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 1⁄2 teaspoon garlic powder
- Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through.
- In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well.
- Add cooked, diced chicken.
- In a separate bowl, whisk together remaining vegetable oil, vinegar, soy sauce, brown sugar and garlic powder. Pour sauce over salad and toss well to combine.
- Refrigerate at least 1 hour before serving.
- *Omit the chicken for a summer-safe salad.
- *This sauce is very all-purpose, so you can change up the meats (chicken, steak, cubed fish, tofu) and the veggies (snowpeas, corn, broccoli) and event the noodles (shrimp-flavored).
This is nice in that it can be made ahead and has an interesting mix of flavors. I used 4-3 oz packages of ramen noodles (chicken flavor). Wasn't sure if the noodles should be strained (I did). Also, the noodles were a bit mushy so next time I would cook for a much shorter time. I used 2 boneless, skinless chicken breasts and seasoned them while cooking. I cut the oil for the dressing down to 1/4 C and felt it was still too much oil. This was made for Spring 2007 Pick A Chef.