I am a big fan of this. It has a little zing and it is just yummy. I would suggest trying it with the ramen uncooked if you are used to that taste or you can keep it the way it says. I just like a little crunch to mine.
Prep time: 20 minutes
Chill: 2-24 hours
1/2 c salad oil
1/2 c rice vinegar
1/4 c sugar
1/4 t crushed red pepper
2 3-oz packages chicken-flavor ramen noodles
4 c finely chopped cooked chicken
4 c packaged shredded cabbage with carrot (coleslaw mix)
3/4 c sliced almonds, toasted
1/2 c sliced green onions
For dressing, in a small bowl whisk together oil, vinegar, sugar, red pepper, and contents of seasoning packets from ramen noodles. Set dressing aside.
In a large saucepan, cook ramen noodles in boiling water for 2-3 minutes or until tender; drain. Transfer noodles to a large bowl. Pour 1/4 c of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, almonds, and green onions to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2-24 hours.
Serves 8. Nutrition facts per serving:
470 calories; 30 g total fat; 445 mg sodium; 24 g carbo; 2 g fiber; 26 g protein
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