Friday, July 16, 2010

Chinese Cabbage Salad

This salad has been around forever and there are lots of versions of the recipe. Here's the one that I fell in love with first! It's really not that much work and can be made to chill in less than 20 minutes. It serves a plethora of people and is great for a summer dish!

1 head of chinese cabbage (or regular)
1 bunch green onions
1 can Swanson's chicken breast (optional, but I prefer it)
1/2 cup butter
2 packages of ramen noodles (chicken flavored)
1/2 cup sesame seeds
1/2 cup slivered almonds
1cup canola oil
1/2 cup sugar
1/2 cup cider vinegar

Chop cabbage and green onions. Drain the can of chicken and toss chicken into a large bowl and mix well. For dressing, combine the oil, sugar and vinegar in a container and mix well. Pour over the cabbage mix. Toss and coat well. Chill.

Melt butter in a large frypan. Crush the dry ramen noodles into tiny pieces and add to the melted butter. Add sesame seeds and almonds. Sautee until the almonds begin to turn golden brown. Sprinkle the seasoning packets from the raman into this mixture. Stir well and put in a bowl, cover and chill.

Just before serving, mix all of the ingredients into the large bowl of cabbage. Stir and toss well. It doesn't keep well, so don't mix too far in advance of serving or the noodles will not be crunchy. (Personally, I like it just as well when they aren't! It's good anytime!) Enjoy!

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