Ingredients
-
-
1
-
1
-
2
-
2
-
1
-
3
-
1
-
2
-
1/3
-
-
2
-
1/4
-
1
-
1
Directions
Chicken & Noodle Slaw, This Asian-style slaw is a meld of many flavors & has a bit of a crunch as well! With the chicken it becomes more than just a satisfying side dish! Preparation time does not include time needed to shred the cabbage & carrot, nor the time taken to chop the chicken Time that could be cut back by purchasing a pre-packaged cabbage-&-carrot coleslaw & using previously cooked, chopped & frozen chicken The time also does not include the 4-8 hours for the slaw to chill NOTE: On June 2011, I edited the recipe to include a 2nd can of mandarin orange segments, make the peanuts optional, AND increase the servings from 8 to 12-14 , This made our dinner tonight and it was yummy indeed I omitted the peanuts and used green olives (what I had) for an easy and light summer meal The amount was trimmed back to 4 servings so we have leftover for lunch tomorrow We each mixed the dressing into our salad servings to our liking as I enjoy a very light amount while DH likes more than I do , Superbly delicious, innovative slaw I did not use the olives either, though And used both ramen noodle seasoning packages
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Steps
|
1
Done
|
For the Slaw ~ Somewhat Crush the Noodles in Their Clear Cellophane Envelopes, Then Make Sure Larger Clumps Are Separated. |
|
2
Done
|
in a Large Bowl, Combine the Cabbage & Carrot or Use a 1-Pound Bag of Prepared Coleslaw, the Shredded Meat, Ramen Noodle, Water Chestnuts, Onions, Olives & Orange Segments, Then Set Aside. |
|
3
Done
|
For the Dressing ~ in a Small Bowl, Whisk Together Both Seasoning Packets, Vinegar, Vegetable Oil, Sugar, Salt & Pepper. |
|
4
Done
|
Pour This Over the Slaw, & Toss to Coat. |
|
5
Done
|
in Another Small Bowl, Whisk Together Mayonnaise & Milk, Then Carefully Stir Into the Slaw. |
|
6
Done
|
Cover & Refrigerate at Least 4 Hours (& Preferably Overnight) Before Serving. |
