There are lots of variations on the cabbage/Ramen noodle salad, some with chicken, some without.
Do any of you have one that's foolproof?

Oriental Coleslaw


1 pkg Top Ramen Noodles
1/2 head (4c) cabbage
4 green onions
½c slivered almonds, toasted
2 T sesame seeds, toasted

Dressing

1/8-1/2 c oil (depending if you're counting calories)
2 t soy sauce
3-4 T vinegar (apple, red wine or rice vinegar )
2 T sugar (brn or honey, ok)
salt & pepper
Ramen NoodleSeasoning pkt

- use apple cider vinegar in the dressing along w/ a few dashes of soy.
- use the ramen noodle seasoning packet on the almonds/noodles when I toast them in the oven)
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Different version:

Oriental Cabbage Salad

1 lb cabbage salad mix (cole slaw)
5 green onions
1 c roasted sunflower seeds
1 c roasted almonds
3 oz pkg Ramen Noodles-Oriental

Dressing

1 c oil (or 3/4)
1/2 c sugar
1/3 c white vinegar

1 pkg seasoning mix (from Noodle Mix)

Just before serving, pour dressing over cabbage mix and add uncooked noodles (broken)

This one gets rave reviews from all my guests, it was given to me by a friend that served it to at a dinner party. Have copy's handy, everyone will want it.

Chinese Chicken Salad
Dressing
1 cup veg oil
1/2 cup red wine vinegar
3/4 cup sugar
2 TBS soy sauce
Shake in bottle to blend and disolve sugar. (there is more dressing here than you need, I ususlly make 1/2)

Salad
Marinate chicken breasts in soy, salt and peper for 20 min. Grill until done, cool. (I have just used left over chicken)
Shred 1 cup per person of Napa cabbage.
2 pkgs. ramen noodles brocken into small pieces.
2/3 cup butter ( I use about 1/2 cup)
1/2 cup or more slivered almonds
4 green onions sliced
Melt butter in pan and brown the noodle peices stiring to coat with butter. Add almonds and onions and stir to coat with butter. Cool slightly, toss noodle mixture with letuce add chicken. Add desired amount of dressing and toss to coat. Serve imediately.

What I like about this salad is that I can easily alter it to fit what I have on hand. Since I watch my carbs I sub Splenda for the sugar and reduce the amt of noodles I use. delicioua!

Sounds good to me....
any others out there?

bet - how much splenda do you have to use to equal sugar? Isn't it expensive?

I always toast the nuts and break up the noodles and toast them as well. If you aren't worried about calories, the first recipe I had for this sauteed the broken (uncooked) noodles in butter until golden brown with the nuts.
I use Napa Cabbage or sometimes Savoy Cabbage and occasionlly a bit of shredded purple cabbage and some grated carrot for more color.
Also, as in any recipe, especially for salads, try using different types or flavors of oil and vinegars.

This message has been edited. Last edited by: Lurah,