Contributed by: Emily Luukkonen, an ECE member from Grasston, MN
1 pkg. (12 oz.) shredded cabbage
1 lb. chicken, cooked and cubed
⅔ c. roasted peanuts
1 pkg. chicken-flavored Ramen noodles, crushed (seasoning set aside)
3 T. cider vinegar
2 T. creamy peanut butter
½ c. vegetable oil
½ c. white sugar
¼ tsp. crushed red pepper (more or less to taste)
Seasoning packet from Ramen noodles
Toss together first three ingredients. Set aside. In a canning jar with lid (or other covered container) measure all dressing ingredients. Shake to mix well. Just before serving, pour dressing over salad. Toss to coat and add Ramen noodles. Yields 4-6 servings.
Use store-bought pre-grilled chicken strips to save time and add a smoky flavor.
Can prepare the night before. Keeping dressing and noodles separate prevents the salad from getting soggy.