Ingredients
Scale
For the Salad:
- 1 package of Ramen – cook noodles (do not add flavor packet; set it aside for the dressing)
- 1 cup water (to cook the Ramen in)
- 2 cups shredded cooked chicken (I use a rotisserie chicken)
- 1 bag or 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup diced red peppers
- 1 8.25 oz can of mandarin oranges (drained)
- 1/4 cup cashew pieces
- 1/4 cup crunchy chow mein noodles
For the Dressing:
- 1/3 cup rice wine vinegar
- 1/4 cup low sodium soy sauce
- 2 TBS honey
- 2 teaspoons Tsang Ginger Sriracha Sauce
- the flavor packet from the Ramen Noodles
Instructions
For the Salad:
- Cook the ramen noodles per the package direction but only use 1 cup of water.
- When the ramen is cooked place it in a bowl in the refrigerator while you make the rest of the salad.
- In a large bowl, add the shredded chicken, shredded cabbage, shredded carrots, mandarin oranges and diced red pepper.
- Add the cooled ramen noodles.
For the dressing:
- Place all the ingredients into a dish and whisk them together. (Hint: I use a mason jar instead of a dish and shake the ingredients to mix them.)
To finish the salad:
- Pour the dressing over the salad and toss it together.
- Add cashews and crunchy chow mien noodles and serve.