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Thai Chicken & Cabbage Salad

3 cups chicken (cubed)
1 med cabbage, shredded
2 green onions (chopped)
2 pkgs Chinese ramen soup noodles (crumbled with seasoning set packet aside)

1/4 cup vegetable or peanut oil
1/8 cup sesame oil
1/4 - 1/2 cup Thai style peanut satay sauce with chili oil
3 Tbsp. vinegar
1 Tbsp. sugar
1 tsp. salt
1 tsp. pepper
2 pkgs Chinese ramen soup seasoning mixes
1 large dollop crunchy style peanut butter, optional

2 Tbsp. toasted (chopped) peanuts
2 Tbsp. toasted sesame seeds
1/2 cup toasted sliced almonds
2 Tbsp. toasted chopped cashews (optional)
2 handfuls (crunchy/dry) chow mein noodles

Toast almonds, peanuts, sesame seeds, and cashews ional) in 350
degree oven for 5 minutes or till golden brown. Set aside.

Cut up and cook Chicken. (I stir-fry mine with a little garlic and
sesame oil)

In a large bowl, combine cabbages, onoins and ramen and add chicken.
Mix well. In a small bowl mix dressing and pour over chicken mixture.
Toss lightly & store covered in the refrigerator over night or for
8 hours. When ready to serve, add all the nuts and mix well, then
add chow mein noodles and toss one last time.

Note: If you like things crunchier, do salad up 3-4 hours ahead of
time and wait till last minute to add nuts and chow mein noodles.
You may also use Cashews in this recipe too, with, or instead of
one of the other nuts. The oil and vinegar act as a marinade and
will soften the cabbage up, so determine how crunchy you want it
by the time it rests for.


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