salads

Salads

Coleslaw

Chinese_Chicken_Salad





Coleslaw
1 large head cabbage, shredded
1 tsp salt
Dash pepper
½ tsp dry mustard
2 Tbs. sugar
1 Tbs. onion (1/4 tsp. dry)
2 Tbs. seasoned vinegar
½ cup mayo
Toss together and refrigerate 3 hours.

Chinese Chicken Salad

1 lb. chicken
1-2 Napa cabbage heads
4 green onions (or so)
¼ cup sliced/slivered almonds
2 Tbsp sesame seeds
1 package oriental noodles (oriental flavor is the best, but chicken is also very good and I can find it easier)
Dressing:
¼ cup oil (canola)
2 Tbsp rice wine vinegar (or similar)
2 Tbsp sugar
Seasoning packet from noodles
Salt and pepper
Cook chicken and shred or cut into small pieces, place in a large salad bowl. Slice Napa cabbage (can also use regular cabbage, this is just a bit tastier), wash and shake dry. Slice onions and add to cabbage and chicken. Add almonds and sesame seeds (I sometimes don’t use these). Crunch the noodles into small chunks and pieces with your hands and add to the salad. Whisk all the ingredients for the dressing. Just before serving, pour dressing over entire salad and toss for quite a bit until the salad is completely covered. It should start to wilt just a bit, so if the salad is falling out of the bowl, the more it is coated with dressing, the more it settles. The true recipe calls for 4 times the ingredients, but I find it’s way too much. I played with this recipe a lot to find this much dressing works well and my kids LOVE this as a meal.