A quick refreshing salad.
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1/2 cup olive oil
- 3 tablespoons cider vinegar
- 1 bunch green onion chopped
- 1 package sesame seeds toasted
- 1 package slivered almonds toasted
- 2 packages oriental style top ramen noodles broken up in hands
- 1 can mandarin oranges
- 2 bags cabbage
- 4 boneless chicken breasts (up to 5), grilled or boiled, i have also used canned before
- Carbohydrate 36.9748764583333 g
- Cholesterol 91.2533333333333 mg
- Fat 11.6008566666667 g
- Fiber 5.28923337364197 g
- Protein 41.3144066666667 g
- Saturated Fat 3.37120366666667 g
- Serving Size 1 1 Serving (378g)
- Sodium 459.4498125 mg
- Sugar 31.6856430846914 g
- Trans Fat 0.843476666666668 g
- Calories 418 calories
Step-by-step
- Beat and Chill: 1 package top ramen seasoning, 1/2 cup olive oil, 3 Tablespoon Cider Vinegar, 3 Tablespoon Sugar, 1/2 Teaspoon Salt
- In large Mixing bowl Combine: 2 bags of Cabbage, Chicken, Onions, Sesame Seeds, Toasted Almonds, Crush the Top ramen, Oranges
- Toss and then add mixture over top and toss again.
Balancing high-moisture greens with dry, crunchy elements requires precise volume management if you choose to alter the yield. When scaling this recipe upward for a crowd, do not simply double the dressing components without first assessing the water content released by the cabbage bags. Cabbage contains cellular water that will dilute emulsified oil and vinegar mixtures rapidly once salt draws it out through osmosis. Whisk the cider vinegar, sugar, and salt thoroughly until completely dissolved before adding the olive oil in a steady stream to build a stable temporary suspension.
Adjusting proportions accurately demands careful attention to surface area, particularly when incorporating toasted slivered almonds and dry ramen noodles. If you cut the recipe in half, retain the full package of seasoning from the noodle packet to maintain the sodium-to-sugar ratio required to flavor the bland cabbage base. Toast the sesame seeds and almonds in a dry skillet over medium-low heat for roughly four minutes until golden brown, watching constantly because their high natural oil content causes them to burn quickly past that threshold.
Structuring large batches successfully depends entirely on timing the final toss right before service to preserve texture. Adding the dressing too early dissolves the brittle structure of the raw ramen and softens the toasted nuts, stripping away the necessary textural contrast that defines the dish. Keep the dry components separated from the wet ingredients in sealed containers for up to twenty-four hours if you need to prep components ahead of time.
Dietary adjustments require swapping proteins or noodles with equivalent moisture and structural profiles to maintain overall balance. Substitute firm tofu or canned water chestnuts into the mixing bowl without altering the fundamental oil-to-acid ratio of the dressing base if avoiding meat or gluten.
