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RECIPES/Family Entrees
Deb's Version of Oriental Salad
I get RAVE Reviews from this Salad. It makes enough to feed about 15 people and its just great to bring to a picnic or Summer potluck. Takes a bit of time to prepare but the results are well worth it.
0 REVIEWS
Recommended Servings
10 - 15 people
COOKING
REVIEWS
INGREDIENTS
Chinese Cabbage, 2- 3 big ones, Finely Chopped
One Bag of Slivered Almonds - Toasted
Toasted Sesame Seeds - 1 Cup or More
3 PACKS OF Mr. NOODLES, or Ichiban, Crushed – do not use the seasoning
Green Onions – about 6 chopped
2 Bunches of Cilantro - Chopped Fine, Use just the Leaves not the Stems
3-4 CHICKEN BREASTS (vegetarians use quinoa instead , its great)

2 Tabs Sugar
2 Tabs of Soy Sauce
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1/4 cup soy Sauce
4 Tables of Sugar
1 Cup of Salad Oil
Pepper and 6 tables of Rice Vinegar
Variation:
Add shredded ginger about 1 full tspn approx
2 Tab. of Lemon Juice
Instructions
Slice Chicken lengthwise and put in Bag with Soy and Sugar. Marinade it for about one hour.
Take chicken and pour it into the frying pan on low, cook till done and cool. Chop it up into small pieces.
If you are using quinoa, cook and cool.

SALAD:
Chop Cabbage Finely
Put everything in the bowl and add dressing.
Leave Overnight.

Variations:
Add Shredded Carrot
Add Sugar Peas
Add Bamboo Sprouts - 1 Bag

I get RAVE reviews from this great summer/ spring Salad.
RECIPE FACTS

Servings: 10 - 15 people

Nutritional information per serving

No nutrition information available

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