As the weather begins to change, I start to change my “soup day” to “salad day” each week, and Chinese Chicken Slaw is one of my favorites to add back into the rotation. It’s easy to make and holds over well when there are leftovers. It’s a great all-in-one-meal because of the chicken, but if you are vegetarian, feel free to leave the chicken out. The choice is yours! I love to make this one for potlucks and summer barbeques, because there is no mayo, so no risk of food poisoning.
INGREDIENTS FOR CHINESE CHICKEN SLAW
- 1 (16 oz.) package coleslaw mix
- 1 (15 oz.) can mandarin oranges, rinsed and drained
- 1 package dry ramen noodles
- 4 green onions, finely chopped
- 2 cups cooked chicken, sliced or shredded
- 3/4 cup frozen, shelled edamame (soybeans), thawed
- 2/3 cup rice vinegar
- 1/2 cup low-sodium soy sauce
- 1/4 tablespoons vegetable oil
- 2 tablespoon sugar, optional
- kosher salt and freshly ground pepper, to taste
Additional optional salad toppings:
- Crunchy chow Mein noodles
- Sliced almonds
- Toasted Sesame Seeds
INSTRUCTIONS FOR CHINESE CHICKEN SLAW
- Combine coleslaw mix, oranges, noodles, green onions, chicken, and edamame in a large bowl.
- In a separate, small bowl, whisk together rice vinegar, soy sauce, vegetable oil and sugar until combined, then season with salt and pepper, as desired.
- Pour dressing over salad mixture and toss together to combine.
- Refrigerate for at least 2 hours, or overnight, giving flavors a chance to develop and blend.
- When serving, top with Chow Mein noodles, sliced almonds, or toasted sesame seeds for an added crunch.
Here’s to creating a simple and delicious meal of Chinese Chicken Slawand RESETTING your life! Let me know what you think of this one when you give it a try! I’d love to hear.
Organization isn’t about perfection; it’s about efficiency, reducing stress and clutter, saving time and money, and improving your overall quality of life.” – CHRISTINA SCALISE
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