Author
Janine Porter - Cathie Purdy
Recipe
Slaw & Topping Ingredients
| Measurements | Ingredients |
|---|---|
| 1 pkg | Top Ramen (Set seasoning packet aside) |
| 1 pkg/bag | Cole Slaw Mix with Carrots (~14-16 oz) |
| 4 | Chicken Breasts, cooked and diced |
| 1 Bunch | Cilantro, chopped |
| Approx. 1/4 Cup | Sesame Seeds (Amount flexible) |
| Approx. 1/4 - 1/2 Cup | Slivered Almonds (Amount flexible) |
Dressing Ingredients
| Measurements | Ingredients |
|---|---|
| Cup | Oil (Vegetable or Canola suggested) |
| Cup | Rice Vinegar |
| 1 | Seasoning Packet from Top Ramen |
| 3 Tbsp | Soy Sauce |
| 1 Tbsp | Sugar |
| To taste | Salt & Pepper Mix |
Instructions
- Preheat oven or toaster oven to (). Crumble the dry Top Ramen noodles inside the package (discard or save seasoning packet for dressing). Spread the crumbled noodles, sesame seeds, and slivered almonds onto a baking sheet. Toast in the oven for 5-8 minutes, stirring frequently, until lightly golden brown and fragrant. Be careful not to burn them. Remove from oven and let cool completely.
- In a small bowl or jar, combine the oil, rice vinegar, the reserved Top Ramen seasoning packet, soy sauce, sugar, and salt & pepper to taste. Whisk or shake vigorously until well combined and the sugar is dissolved.
- Ensure chicken is cooked and diced, and cilantro is chopped. In a large salad bowl, combine the package of coleslaw mix, the cooked chicken, and the chopped cilantro.
- Add the prepared dressing and the cooled, toasted ramen/seed/almond mixture to the large bowl.
- Toss all ingredients together gently until everything is evenly coated.
- Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Toss again briefly before serving if desired.
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