| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Japanese |
Salads, Appetizers, Poultry |
6 |
Servings |
INGREDIENTS
| 4 |
|
Half chicken breasts, cooked and cut in julienne strips |
| 4 |
c |
Red or green cabbage, shredded |
| 1 |
pk |
3 ounce Japanese noodle soup mix, any flavor(use noodles only and do not cook) |
| 4 |
|
Green onions, sliced thinly |
| 1/2 |
c |
Slivered almonds, toasted |
| 1/4 |
c |
Sesame seeds, toasted |
| 2 |
tb |
Sugar |
| 1 1/2 |
|
To 2 teaspoons pepper |
| 1/3 |
c |
Vegetable oil |
| 1/2 |
ts |
Salt |
| 3 |
tb |
White wine vinegar |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
DRESSING:
Mix all dressing ingredients together in a jar. Shake to combine. Let
stand for 2 hours to blend flavors. At serving time, combine chicken,
cabbage, noodles, green onions, almonds and sesame seeds in a salad bowl.
Toss with dressing. Noodles will lose their crunch if allowed to stand.
Serves 6 Note: you may add the seasoning package from the noodles to the
dressing, if desired. Typed in MMFormat by cjhartlin@msn.com Source: Good
Friends Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Aug 10, 1998
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