After finishing two days of professional development for high school science teachers at the Kamehameha School on the big island of Hawai'i, my husband and I were treated to a wonderful dinner at Joel and Elizabeth Truesdell's lovely hillside home in Hilo. Besides the delicious roast pork with a coconut mango sauce, grilled Hawaiian fish pesto pasta, and a traditional Hawaiian cake, Elizabeth made this yummy Chinese "Chicken" Salad which was intriguing to me since it contained no chicken meat. Turns out it was made with chicken flavored Ramen noodles which added a nice crunch and flavor to the salad dressing. Thanks to Elizabeth for the recipe! With a few modifications, here is the version I made. You can substitute crunchy iceberg lettuce or savoy cabbage for the Chinese cabbage, which is called Napa cabbage in many stores. You could also add slivered carrots or shredded red cabbage or substitute slivered green peppers for the snow peas. Use any crunchy veggies that appeal to you. This recipe makes enough for 5-6 people.
Chinese "Chicken" Salad
1 Chinese cabbage (also called Napa cabbage)- shredded2 red bell peppers- cut into thin slivers
snow peas (about a large handful)- cut into slivers (longitudinal halves)
8 scallions, chopped (include most of the green stem)
1/2 cup chopped cilantro
1 T finely minced ginger
1 package of chicken flavored Ramen noodles
1/3 cup canola oil
1/2 cup rice vinegar
1 teaspoon brown sugar or honey
Optional: slivered almonds, sunflower seeds, or macadamia nut pieces
1. Combine first 5 ingredients in a large bowl.
2. Break up the uncooked Ramen noodles and add to the veggies. Mix all ingredients thoroughly.
3. Whisk together the dressing in a separate bowl: the oil, vinegar, seasoning packet that came with the Ramen noodles, sugar or honey, and ginger.
4. Pour dressing over salad and mix thoroughly. Put into serving bowl and top with optional nuts.
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