Ramen Noodle Salad
Equipment
- Large Mixing Bowl
Ingredients
- 16 oz chopped or shredded cabbage
- 1/2 cup thin sliced carrots
- 1/2 cup sliced almonds toasted if you want
- 2 cups shredded chicken
- 1 1/2 - 2 packaged crushed Top Ramen Noodles not cooked - and without seasoning packets
- 5-6 sliced green onions
For the dressing:
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1/3 cup white sugar **
- 2 tsp salt
- 1 tsp pepper
Instructions
- Combine ingredients for salad in a large bowl.
- In a small bowl whisk together all the dressing ingredients.
- Pour dressing over the salad mixture and toss everything together until it's well coated.
- Serve immediately.
- Cover any leftover salad in the fridge for 2-3 days, however the salad is best on the first day as the noodles lose their crunch.
Notes
**I originally made this recipe using Splenda Sugar Blend. You can substitute that for the sugar by using 3 TBS of the sugar blend.