Anyone who knows me well knows that I have never been a huge fan of Chinese food. It’s alright and I will eat it if it’s there, but I favor other cuisines. The exception: this salad, a mix of chinese and new american flavors. It is crunchy, tangy, and incredibly fresh tasting (thanks to the cilantro!) I came up with this recipe after seeing it made several different ways in a few cookbooks that I have. Sometimes I make my own dressing but to keep it simple this time I just opted to use the Newman’s Own Low-Fat Seasame Ginger Salad Dressing. Boy, was I glad I did – the flavors were amazing!
I recently made this salad for the barbecue that I spoke about in my berry strata posting. I was really surprised at the overwhelmingly positive response I got from everyone! After one nameless individual who is normally a vegan unabashedly proclaimed that it was the best salad she had ever tasted, I knew it would be worthy a Fairytale Feast posting.
DIANA’S CHINESE CHICKEN SLAW SALAD
Serves 6 (maybe more, depending on how hungry you are!)
1 head red cabbage
1 head Napa Cabbage
2 chicken breasts, shredded (I used all white meat from Wegman’s plain Rotissieri Chicken)
2 cups cilantro
1 jar Dole mandarin oranges (drained)
3/4 cup slivered almonds
1 teaspoon sugar
La Choy Chow Mein Noodles
1/2 bottle of Newman’s Own Low-Fat Seasame Ginger Salad Dressing
Optional Ingredients (I didn’t add them here):
water chestnuts (sliced, drained)
Direstions: Slice red cabbage and napa cabbage into thin strips. Discard cores. In a large salad bowl, toss cabbage and sprinkle with sugar. Shred chicken and add to cabbage. Chop cilantro, discardding stems, and add to bowl. Add slivered almonds. Mix well.
When ready to serve, add 1 jar drained mandarin oranges. Top with noodles. Season with dressing. Mix well. Serve immediately.