This should be renamed Can't Stop Eating It salad, because I ate darn near the whole bowl the day I made it. The chicken can be omitted if desired. This is a slightly different twist on ramen noodle salad. I was surprised to find that there weren't hundreds of recipes already posted.

Ingredients

8 serv.

(8 ounce) package coleslaw mix↗1 ounce
(3 ounce) packages chicken-flavored ramen noodles↗2 ounce
chicken breast, cooked and cooled (boneless, skinless)↗1 -2
cashew halves↗1 cup
broccoli (very tiny pieces)↗1 cup
very tiny pieces
green pepper, diced (or red pepper)↗1 cup
finely chopped red onion (or green onions)1⁄2 cup
olive oil↗1⁄4 cup
rice vinegar↗1⁄4 cup
sugar↗1⁄2 cup
soy sauce↗1 tablespoon

Step-by-step instructions

1
Toast cashews in oven until nicely browned, then allow to cool.
2
Rinse cole slaw mix under cold water, drain well and place into a large bowl.
3
Add broccoli pieces, green pepper, and onion to slaw mix and stir.
4
Cut chicken breasts into small pieces and add to slaw mix.
5
Break ramen noodles into pieces and cook according to package directions, except DO NOT use the seasoning packets, set aside for later use.
6
Drain cooked noodles in a colander and rinse under cold water until the heat is removed.
7
Add noodles and cashews to slaw mix and stir well.
8
In a leak-proof container combine olive oil, vinegar, sugar, soy sauce, and ONE packet of the noodle seasoning.
9
Shake until well blended then pour over slaw/noodle mix.
10
Stir well and refrigerate for two hours to chill. Stir again before serving.

Source: food.com

Original recipe ↗

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