EASY ASIAN-STYLE CHICKEN SLAW
From the first time I made this chicken dish, I knew it was a winner-the bowl came back to the kitchen scraped clean. This one-dish wonder works every time in my house! -Bess Blanco, Vail, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.
Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 405mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
ASIAN STYLE CHICKEN RAMEN DINNER COLE SLAW
There are many different variations of this salad out there, of course. My version differs in that the dressing is creamy, and not sweet. The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make! Very popular as a take-along potluck or picnic item, too.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 8 side dish portions, 4 serving(s)
Number Of Ingredients 16
Steps:
- Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
- In a very large bowl, stir together the dressing ingredients well.
- Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
- Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
- Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
- Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
- Makes 4 entrée-size servings. You can always stretch this salad by adding additional meat or packages of ramen! We've even added more semi-cooked ramen the next day to the leftovers. :).
- Note: for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing. A bit of minced fresh sweet basil is also nice in this recipe. My husband sometimes adds sliced black olives to his serving. I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
- Note #2: if you don't have yogurt, you can use sour cream instead, but yogurt is preferred.
- Note #3: if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs. See http://www.followyourheart.com for more info.
Nutrition Facts : Calories 496.2, Fat 26.6, SaturatedFat 6.5, Cholesterol 40.5, Sodium 1302.9, Carbohydrate 45.1, Fiber 6.3, Sugar 7.1, Protein 21.4
CHINESE CHICKEN FLAVORED RAMEN NOODLES COLE SLAW
Mother gave me this recipe 40 years ago, and we still love it. The oil and vinegar, mixed with the Ramen noodle flavor packet, make a light dressing for this luscious salad which keeps well. Great for buffets and covered-dish suppers!
Provided by BeachGirl
Categories Vegetable
Time 15m
Yield 2 quarts, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Although this is delicious without the optional ingredients, I usually add them anyway.
- I usually toast my almonds by using the light setting on the toaster oven.
- SLAW:.
- In large bowl, add slaw mix, green onions, almonds, Craisins, and celery seed. Prepare Dressing and pour over slaw, mixing well. Refrigerate.
- DRESSING.
- Before opening Ramen noodle bag, lightly pound the bag to break apart most of the noodles.
- In small bowl, add Ramen noodles (including the flavor packet), vinegar, Splenda/sugar, salt, pepper, celery seeds, and bouillon Stir to mix well. Add canola and sesame oil and stir well.
- Note: You can use a regular head of cabbage in place of Savoy, if you like.
Nutrition Facts : Calories 195.4, Fat 14.3, SaturatedFat 1.8, Sodium 281.2, Carbohydrate 13.9, Fiber 3.3, Sugar 3, Protein 5
BEEF/CHICKEN CURRY RAMEN DINNER COLE SLAW
Here's yet another version of a ramen coleslaw salad from me, as I experiment with our delicious basic recipe that we've made so often lately (recipe #240922, it's so good!). :) First I did the Spicy Peanut Chicken version (recipe #242925), and now here's a mild korma curry for you. Love it! The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 8 side servings, 4 serving(s)
Number Of Ingredients 24
Steps:
- Sauté the thinly sliced beef or chicken pieces in olive and sesame oils until browned. Drain and set aside.
- In a very large bowl, stir together the dressing ingredients well.
- Add the browned meat and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
- Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
- Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
- Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
- Garnish with chopped toasted cashews. Makes 4 entrée-size servings.
- Note: you can always stretch this salad by adding additional meat or packages of ramen! We've even added more semi-cooked ramen the next day to the leftovers. :).
- Note #2: I thinly slice the beef, but if using chicken I leave it in bite size chunks.
Nutrition Facts : Calories 906.4, Fat 62.4, SaturatedFat 22.1, Cholesterol 58.2, Sodium 1802.1, Carbohydrate 69, Fiber 11.3, Sugar 7.6, Protein 21.1
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