Asian Chicken Noodle Salad (shared by Stacey)
Serves 4-6
INGREDIENTS:
½ cup sliced almonds
8 tbsp. sesame seeds
7 tbsp. rice vinegar
4 tbsp. sugar
1 tsp. salt
1 tsp. pepper
½ cup canola oil (I didn’t use all of the oil)
1 16-oz. bag coleslaw mix (I used a broccoli slaw mix so that it had less cabbage)
2 packages Ramen noodles, broken up (throw seasoning away)
2 cooked chicken breasts chopped or shredded
DIRECTIONS:
1. In a skillet over medium low to medium heat, toast almonds and sesame seeds until light brown.
2. In a small bowl, combine vinegar, sugar, salt, and pepper. Whisk in oil.
3. In a large bowl, combine coleslaw mix, chicken, and Ramen noodles. Add contents of small bowl and mix well. Toss in the almonds and seeds just before serving.
Enjoy!
I made this recipe last night and LOVED it! Super easy and so delicious. I did make a few changes that I wanted to share:
ReplyDelete*I used red wine vinegar instead of the rice vinegar (that is what I had at home!)
*I substituted the sugar for agave syrup (realized as I was making the recipe that I had NO sugar but it ended up being a great substitute)
*I used a 1/4 cup of olive oil instead of the full amount of canola oil it called for
:) happy salad making