Asian Style Chicken Ramen Dinner Cole Slaw Recipes

ASIAN RAMEN COLESLAW

Steps:

• Crumble ramen noodles and combine with green onions, coleslaw mix, sesame seeds and almonds.
• Mix dressing ingredients (oil, vinegar, sugar, salt, pepper and Ramen Noodle flavor packet) in separate bowl.
• Pour dressing over salad mixture.

RAMEN COLESLAW

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
• Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
• In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.

CHINESE CHICKEN COLESLAW

Steps:

• Mix dressing ingredients in a small jar and store in refrigerator until ready to serve.
• Layer cabbage, celery, green onions and chicken; set aside.
• Add toasted sesame seeds and toasted almonds and top ramen noodles just before adding dressing.
• Toss and serve immediately for best flavor and "crunch" (although leftovers are a welcome lunch in my opinion).

ASIAN CHICKEN COLE SLAW

Steps:

• To prepare slaw, combine the first 7 ingredients in a large bowl.
• To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
• Stir and pour dresssing over the slaw: toss to coat.
• Cover and chill 1 hour.
• Sprinkle with slivered almonds and sesame seeds before serving.

EASY ASIAN-STYLE CHICKEN SLAW

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.

ASIAN STYLE CHICKEN RAMEN DINNER COLE SLAW

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.

RAMEN NOODLE SALAD

Steps:

• In a large bowl, combine coleslaw, green onions, and crumbled, uncooked ramen noodles.
• In a small bowl, whisk together sugar, oils, vinegar, and seasoning packet from the ramen noodles.
• Pour dressing over coleslaw mixture and toss to coat.
• Cover and refrigerate for about 1 hour before serving.
• Just before serving, stir in almonds if desired.

CHICKEN COLE SLAW

Steps:

• Whisk first 7 dressing ingredients.
• Mix dressing and other ingredients together EXCEPT chow mein noodles.
• Cover and chill 1 hour.
• Just before serving add in chow mein noodles.