Recipe by spatchcock
I LOOOOVE this in the summer. One of my friend's moms gave this recipe to me about three years ago after I had it at his house. It's really great--especially if you just add the ramen RIGHT before serving it!
Top Review by Chef Freckles
I made this with half of a really large head of cabbage - finely shredded, 4 cooked chicken breasts, shredded into large pieces, a handful of baby carrots shredded with the cabbagei n the food processor, and the addition of dark sesame oil (1T) to our double batch of this recipe. I also added 2 cups of fresh sweet peas, just thawed from the freezer. We used the resulting chicken ramen coleslaw to stuff whole wheat mini pita bread halves, and it was a hit with the whole family, adult and children. I found I only had 1/4 cup vinegar so I added the 1/4 cup of lemon juice to the second batch of the dressing, and it was still delicious. A good recipe to adjust to what's in your refrigetator or your garden!
- 59.14 ml sesame seeds
- 78.07 ml sliced almonds
- 1 head cabbage, finely chopped (I've used bagged broccoli slaw you can find in some grocery stores in place of this ingredient)
- 6 green onions, sliced thin
- 2 (170.09 g) package ramen noodles, original flavor
- 158.51 ml oil
- 29.58 ml water
- 59.14 ml cider vinegar (I've used rice wine vinegar in place of this(just adjust sugar and salt to taste)
- 14.79 ml sugar
- salt and pepper
Directions See How It's Made
- Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
- Watch carefully, they can burn quickly.
- Mix cabbage and green onions in a large bowl.
- Crush ramen noodles in the package.
- Open and remove broth packets.
- To make dressing, mix oil, water and vinegar in a jar with a tight lid.
- Add sugar and 1 packet of broth.
- Shake well.
- Taste, and add more sugar, as well as salt and pepper.
- Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
- Pour on dressing and toss well.
- Serve immediately.