Recipe by Vicki in AZ
I've had variations of this before, but this is by far and away the best. A friend sent me the recipe that she got out of a newspaper years ago.
Top Review by Khandi Howard
I liked this a lot. It is good made as a side dish or you may add shredded cooked chicken and make this a main dish â€“ great for lunch. I have eaten several times at a fresh salad bar in Austin, Texas that makes a salad called Chinese Chicken Salad and this is it - only better - theirs didn't have the crunchies. I made this with a few minor changes. I used prepackaged, finely chopped tri-colored coleslaw mix in a large bag. (This makes a lot of dressing.) And I added one bunch of finely chopped cilantro. I also used half the amount of oil added more vinegar - probably close to double. I used less oil because 1 cup just seemed like a LOT to me and I added the extra vinegar because I was looking for a little more zing - and it was still not vinegary at all. The Ramen noodles and almonds make it. (I couldn't find shelled sunflower seeds at my grocery store- so skipped them.) I will be making this many times this summer. It is great to have on hand for a quick lunch. BTW The first time I made this I halved the recipe and it made a reasonable amount for a meal and I still had leftovers to take to school for lunch the next day + some more. The second time I made this I kept all the chopped ingredients in a gallon zip-lock, the dressing in a container, the chopped/shredded chicken in a bowl, and the â€œcrunchiesâ€? in a separate container â€“ then mixed them up as needed. It is best to mix the cabbage, dressing, and chicken (if using) several hours or even a day ahead â€“ and then adding the crunchies right before serving. Khandi
- 1 teaspoon sesame oil
- 1 cup canola oil
- 1⁄2 cup granulated sugar
- 1⁄3 cup white vinegar
- 2 packages beef-flavor ramen noodles, broken and toasted in 350 degree oven for 5 minutes
- 1 cup roasted sunflower seeds
- 1 cup slivered almonds, toasted in 350 oven for 5 minutes
- 1 head shredded green cabbage
- 2 cups finely chopped red cabbage
- 1 bunch green onion, finely chopped
- 2 carrots, peeled and grated
Directions See How It's Made
- Dressing: Combine sesame oil, canola oil, sugar, vinegar and seasoning packets.
- Allow to sit overnight.
- Make sure sugar is dissolved.
- Salad: Mix noodles, sunflower seeds, almonds together.
- In another container, combine shredded cabbages, onion and carrots.
- Just before serving, combine all.