This recipe has been a tradition for us for about 10 years now. And I don’t see that changing anytime soon, it’s so yummy 🙂
It originated from my friend Janice, and has been tweaked a little to our tastes. We usually make it around the holidays, sometimes for New Year’s Eve, sometimes (like this year) I’ll be making it for our “no cooking” night. The day we put our tree and Christmas decorations up I always have a dinner that requires no cooking. We eat by candlelight and Christmas music on our china. I’ll make a few appetizers the day before, and this is perfect since what minimal prep it requires can be done at least a day in advance as well.
It never fails to please, and is wonderful for serving a large crowd as well. We never seem to have any trouble eating it up though. 🙂
CHINESE CHICKEN SALAD
1/2 to 1 whole head cabbage, green or red*, shredded
2 green onions, thinly sliced
2 T sesame seeds
1/4 c peanuts
1 pkg Oriental Ramen noodles, chopped (reserve seasoning packet for dressing)
2 chicken breasts, cooked and shredded
1 carrot, shredded
1/2 pkg wonton wrappers (Or premade crispy wonton strips, some asian stores sell them)
1/2 bunch fresh cilantro, leaves removed
3 T sugar
1/3 cup oil
2 T sesame oil
1/4 tsp salt
1/2 tsp black pepper
1/4 c rice vinegar
Seasoning packet from Oriental Ramen
Make the crispy wonton strips. Cut wrappers into 1/2″ strips and fry in a couple inches of hot oil until crisp. Drain on paper towels.
Combine all the salad ingredients and toss gently together.
Whisk the dressing ingredients together and toss with the salad.
*Start with half a head of cabbage, and see if you want more, this will depend on how big your cabbage is, and how finely you shred it. If you’re serving a crowd, this is a great way to stretch it a little more as well.
Make ahead tip: You can have your dressing made days ahead of time, and even the salad. Just keep the wonton strips, ramen, and peanuts on the side until just before serving so they stay crisp.