Cabbage: Oriental Chicken Salad

This is a really yummy, light summery salad, and most importantly a great way to use cabbage!

Oriental Chicken Salad:

2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onion, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages oriental flavor Top Ramen noodles
3 tablespoons oil

Dressing
1/2 cup vegetable oil or 1/2 cup canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper


Directions:
Prep Time: 20 mins
Total Time: 25 mins
1. Prepare dressing and set aside.
2. Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
3. Once noodles have begun to slightly brown, add slivered almonds.
4. If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
5. Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
6. Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
7. Add the ramen/almond mixture and stir well.
8. Add dressing and stir to coat.
9. I generally prepare the dressing right before serving.
10. If it sits in the refrigerator too long, it gets very thick and won't remix well.
11. Also, this amount of dressing is just the right amount to give the salad a good coating.
12. If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
13. If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

Cabbage and celery

Well hopefully everyone is as pleased as I am with the bountiful baskets this week. There were a couple of things that aren't really your usual everyday items such as celery and cabbage, I'll be putting up some fun recipes for those! The first one uses plenty of both. It is known to boost your metabolism and burn fat too! I have tried it and it tastes pretty good! Ingredients

5 carrots, chopped

3 onions, chopped

2 (16 ounce) cans whole peeled tomatoes, with liquid

1 large head cabbage, chopped

1 (1 ounce) envelope dry onion soup mix

1 (15 ounce) can cut green beans, drained

2 quarts tomato juice

2 green bell peppers, diced

10 stalks celery, chopped

1 (14 ounce) can beef broth

Directions

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

I'm Back

I sincerely apologize for the first week of recipes being a total bust. We left town before the evacuation to get my little guy out of the smoke and had no internet the entire time! I hope my apologies are accepted. I hope every one was safe while being evacuated.

Although it is still somewhat smokey here in Eagar, we are still on for Bountiful Baskets this week.

So head on over to bountifulbaskets.org to sign up!

This week they are offering the Mexican pack, which I am super excited for!

I am looking for some volunteers to help this week, if you are interested please leave a comment below! Thanks!