Friday, July 11, 2008

Oriental Cabbage Salad with Chicken

This is a huge family favorite. I made it for the weddings of two daughters. I actually make it in huge bowls to try and insure left-overs, but there's rarely very much left. We do have a family dispute about which raman mix to use. I really like using spicy Thai, while other's prefer just plain chicken.

The measurements here are sometimes appoximates, and can be changed by the maker, The dressing itself is not approximate, except for the optional addition of sesame oil. This is a salad that can be made by several people at one time. Person #1 cut s the vegies. Person #2 roasts the nuts and crushes up the noodles and pours boiling water over them. Person #3 makes the dressing. Person #4 poaches and cuts up the chicken.

10 cups shredded cabbage
3 green onions, chopped as you like
1/4 sesame seeds, toasted
4-5 ounces slivered or sliced almonds, toasted
2 pkgs chicken flavored oriental noodles, crushed (or any flavor you like)
4 halves of chicken breasts, poached and chopped (3-4 cups)

the seasoning packets from the noodles
1/2 cup vinegar
1/3 cup sugar
1/3 cup oils
1 teaspoon pepper
1/2 teaspoon salt

Get a great big bowl for the salad.
Get the chicken poaching, remembering to salt the water.
When it's done, let cool for a while, as it's too hot to touch at first.
Cut up the cabbage, as for cole slaw, and slice up the spring onions. Put it all in the bowl.
Take the seasoning packets out of the noodle soup packages to be used in the dressing.
Crush up the noodles (this can be done even before the package is opened), and put the noodles into a sieve and pour boiling water over the noodles. The point it to soften the noodles, but not to make the all limp and cooked as for soup. When sufficiently drained, put into the bowl with the cabbage.
Toast the nuts and seeds, being very careful not to burn them. One way to do this is to put them into a frying pan and stir while heating up. Another more risky method is to put them in a pan in the oven. I have burned them several times this way.
When they are toasted, add to the salad.
Finally, pour on the dressing, giving it a really good stir before putting it on. Toss well.

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