Ingredients:

  • 2 packs (140g) instant ramen noodles, discarded seasoning packets
  • 1 lb (450g) shredded cabbage or broccoli slaw mix
  • 2 cups (100g) shredded carrots
  • 1 cup (150g) sliced red bell pepper
  • 1/2 cup (50g) sliced green onions
  • 1/2 cup (65g) sliced almonds, toasted
  • 1 can (15 oz / 425g) mandarin oranges, drained
  • 1/2 cup (120ml) neutral oil
  • 3 tbsp (45ml) rice vinegar
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15g) sugar
  • 1 tsp (5g) grated fresh ginger
  • 2 cups (300g) cooked chicken breast, shredded

Instructions:

  1. Place the dry, uncooked ramen noodles in a skillet over medium heat.
  2. Stir frequently for 3-5 minutes until the noodles are golden brown and smell nutty. Note: They can burn quickly, so don't walk away.
  3. Remove from heat and let cool completely on a plate.
  4. Combine neutral oil, rice vinegar, soy sauce, sesame oil, sugar, and ginger in a small jar.
  5. Shake vigorously for 30 seconds until the sugar has dissolved and the liquid is smooth. Note: If the sugar stays grainy, the dressing won't cling to the cabbage.
  6. Toss the cabbage, carrots, red peppers, and green onions in a large mixing bowl.
  7. Pour the dressing over the vegetables and fold gently until every leaf is glistening.
  8. Gently fold in the drained mandarin oranges and toasted almonds. Note: Be careful not to break the orange segments.
  9. Stir in the toasted ramen noodles and shredded chicken just before serving.