crunchy asian salad | from the kitchen

Mmm… I made this delicious Crunchy Asian Salad yesterday that was really simple to make and made lots!  It definitely has some things in there that might not be kid favorites: nuts, seeds, slaw… but me and the mr. loved it!  I pinned the original recipe from here. I did make some changes though. Read below for my version.

Crunchy Asian Salad

2 packages coleslaw blend (I prefer broccoli so that’s what we used)
1 (0.7oz) package Good Seasons Italian Dressing Mix (and the oil & vinegar to mix it)
1 (3oz) package ramen noodle soup mix (do not prepare- leave them crunchy)
1/2 cup sliced almonds, toasted
1/2 cup dry roasted sunflower kernels
2 TBSP soy sauce
1/4 cup white sugar
4 green onions, sliced
2 large chicken breasts, cooked and cut into bite-size pieces

The original recipe did not include chicken. I added chicken so it could serve as a meal (lunch perhaps) My husband doesn’t consider anything a meal unless it has meat in it.

First, you get your chicken ready (I just boiled mine and cut it but it would be great to include leftover chicken or even rotisserie shredded up!) I love to buy these giant family-sized packs of b/s breasts when they are $1.99lb. Then I freeze them until I am ready.

You also want to prepare your noodles and nuts. The ramen noodles are not being cooked/boiled. I know it seems weird but they taste perfectly fine (and crunchy, hence the recipe name!) in the finished salad. Yum!

I broke apart the noodles and arranged them on a baking sheet with my sliced almonds. I roasted them in a 425 oven for maybe 10 or so minutes. Just be careful not to burn them!

While that’s roasting you can prepare your dressing envelope. Follow the instructions right on the package. It should call for oil, vinegar and a bit of water. Into the dressing you whisk in your soy sauce and sugar. I halved the sugar and it was perfect.

Now that you have everything prepared, you can arrange your salad ingredients into one large bowl.

I am not a huge fan of coleslaw so if I am making something that uses it as the base, I always choose broccoli. Perhaps that’s not very Asian-inspired but it’s what I did so, lets go with it.

Two bags of broccoli slaw into the bowl…

Add your roasted almonds, noodles and sunflower kernels on top…

Chop up a few scallions and add those in…

Add the chicken and dressing and toss to coat.

Pop it in the fridge so its nicely crisped & chilly when you go to serve it.

Enjoy!

Crunchy Asian Salad

2 packages coleslaw blend (I prefer broccoli so that’s what we used)
1 (0.7oz) package Good Seasons Italian Dressing Mix (and the oil & vinegar to mix it)
1 (3oz) package ramen noodle soup mix (do not prepare- leave them crunchy)
1/2 cup sliced almonds, toasted
1/2 cup dry roasted sunflower kernels
2 TBSP soy sauce
1/4 cup white sugar
4 green onions, sliced
2 large chicken breasts, cooked and cut into bite-size pieces

1) Arrange almonds and un-cooked, broken-apart noodles on a baking sheet. Lightly roast in a 425 degree oven for approximately 10 minutes.

2) Mix dressing packet according to envelope. Whisk-in soy sauce and sugar.

3) Dump slaw mix into a large bowl. Add in roasted nuts, sunflower kernels, noodles, sliced green onions and pre-cooked and cut chicken.

4) Toss with dressing until evenly coated. Refrigerate until ready to serve.