Oriental Chicken Slaw
  • Servings: 8
  • 1/2 cup salad oil
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon crushed red pepper
  • 2 3-ounce packages chicken-flavored ramen noodles
  • 4 cups finely chopped cooked chicken
  • 4 cups packaged shredded cabbage with carrot (coleslaw mix)
  • 3/4 cup sliced almonds, toasted
  • 1/2 cup sliced green onions
  1. For dressing, in a small bowl whisk together oil, vinegar, sugar, red pepper, and contents of seasoning packets from ramen noodles.
  2. Set dressing aside.
  3. In a large saucepan cook ramen noodles in boiling water for 2 to 3 minutes or until just tender; drain.
  4. Transfer noodles to a large bowl.
  5. Pour 1/4 cup of the dressing over the cooked noodles; toss to coat.
  6. Add chicken, cabbage, almonds, and green onions to noodle mixture; mix well.
  7. Pour the remaining dressing over the salad; toss to combine.
  8. Cover and chill for 2 to 24 hours.