Curly noodles, almonds, sesame kernels and rice vinegar blend in this crunchy, tangy salad from a West Des Moines, Iowa, reader.

Source: Midwest Living

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Recipe Summary

chill:
2 hrs to 1 day
cook:
2 mins to 3 mins
Servings:
8
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Ingredients

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Directions

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  • In a small bowl, whisk together salad oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside.

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  • In a large saucepan, bring a large amount of water to boiling. Add the noodles and cook for 2 to 3 minutes or till just tender. Drain and transfer to a large bowl. Pour 1/4 cup of the oil-and-vinegar mixture over ramen noodles and toss to coat.

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  • Add the chicken, cabbage, sliced almonds, chopped onion and sesame seeds to noodle mixture and mix well.

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  • Pour the remaining oil-and-vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.

Nutrition Note:

Reduce the calories and fat in this salad by using half as much oil in the dressing and fewer sesame seeds.

Nutrition Facts

611 calories; total fat 46g; saturated fat 6g; cholesterol 66mg; sodium 449mg; carbohydrates 25g; fiber 3g; protein 26g; vitamin a 97IU; vitamin c 12mg; calcium 71mg; iron 2mg.

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