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Prep 25min
Total25min
Ingredients9
Servings10
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Ingredients
3
packages (3 oz each) chicken-flavor ramen noodle soup mix
8
cups shredded Chinese (napa) cabbage (1 medium head)
4
cups cut-up cooked chicken
1
cup shredded carrots
1/2
cup chopped red onion
1
cup sesame-ginger dressing
1
tablespoon sugar
1
cup wasabi peas
3
tablespoons sesame seed, toasted*
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Steps
1
In 2-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Break apart noodles before opening soup packages. Stir 2 of the seasoning packets and all of the noodles into boiling water. Cook 2 to 3 minutes, stirring constantly, until noodles are tender; do not drain.
2
In large bowl, toss noodles, cabbage, chicken, carrots and onion. In small bowl, stir together dressing, sugar and remaining seasoning packet. Toss dressing with salad.
3
Cover and refrigerate up to 1 hour. Stir in wasabi peas and sesame seed just before serving.
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Wasabi peas add crunch and spicy heat to this salad. Look for them in the Asian aisle or the sushi-making area of the supermarket. Or they can be omitted from the salad.
Other types of cabbage can be used in this recipe, but napa’s mild flavor and tender leaves make it ideal for eating raw in salads.
*To toast sesame seed, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
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