Last year we definitely realized that in order to achieve our cases of dill pickles that my husband is so great at, we need much, much, much more fresh dill to be planted. There are so many people that make dill pickles here, I swear the dill is going to be sold on the black market.
Good thing our fresh produce is right around the corner, because we cannot get enough of this Chinese chicken salad.
Oriental Cole Slaw with Ramen Noodles (a.k.a. Chinese Chicken Salad)
1 bag shredded mixed cabbage with shredded carrots
2-3 green onions, chopped
1 package chicken flavored ramen noodles, crushed
2 ounces slivered almonds
3 Tablespoons sesame seeds (optional)
2-3 cooked chicken breast, diced
Dressing:
1/2 cup canola oil
1/4 cup granulated sugar
3 Tablespoons vinegar
1 package ramen seasoning (from the noodle package)
1/4 cup Best Foods Real Mayonnaise with Olive Oil
Heat oven to 350 degrees. Put crushed ramen noodles, slivered almonds and sesame seeds in a pie dish and bake 5-10 minutes, until ight brown.
Mix all dressing ingredients.
Combine cabbage mix, green onions and toasted noodles, almonds and sesame seeds. Wait to toss with dressing until just ready to serve.
