“Recipe by mymansbelly.com”
READY IN:
25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 small head cabbage, sliced thin
  • 1 bunch green onion (whites and greens sliced into thin rings)
  • 8 ounces ramen noodles (remove seasoning packet and crush dry noodles)
  • 1 cup cooked chicken, chopped to 1/2 & # 8243 Dice
  • 14 cup roasted and salted almond (roughly chopped)
  • 1 tablespoon sugar or 1 tablespoon agave nectar
  • 1 -2 tablespoon kosher salt
  • 12 teaspoon fresh ground black pepper
  • 14 teaspoon ground ginger
  • 14 cup seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 13 cup canola oil

Directions

  1. In a small container add first 5 ingredients. Stir to combine. If you use sugar, you’ll need to heat the mixture until the sugar melts into the mixture. If you use agave nectar, you won’t need to heat the mixture to get everything to combine.
  2. Add in the vinegar and oils. Stir to combine.
  3. Cover and set aside.
  4. In a large bowl combine chopped cabbage and green onions. Mix to combine.
  5. Sprinkle crushed ramen noodles on top of cabbage and onions.
  6. Spread chopped chicken on top of ramen noodles.
  7. Sprinkle chopped almonds on top of chicken.
  8. Cover and chill.
  9. Just before serving, stir dressing to combine and then add to salad ingredients.
  10. Stir to combine and serve.
  11. *Ramen noodles are optional.

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