Brandon's Aunt Mindy gave us part of the biggest head of cabbage I've ever seen last week. So, to use it up I went with an old standby from my BFF Ashlee. I've seen a lot of recipes for this kind of salad, but this is by far the easiest, while still tasty.
For the salad:4 c. coleslaw mix
As you can see, I did not use a coleslaw mix - but that is super easy. I just used what "freshies" (fresh + veggies) I had on hand. Cabbage, broccoli, (gotta sneak that in whenever I can!) carrots. Sometimes I use peas too. Whatever works.
1 can drained, shredded chicken breast
I have to admit, I've never bought canned chicken, (is that weird?) but I use usually two boneless, skinless breasts; boiled and shredded, (tip: boil the chicken in chicken broth. It tastes better). Oh, and because I'm a veggie weirdo, I serve the chicken on the side; I never put it on my own salad. In fact, sometimes I serve all the toppings separate and let everyone pick their own.
1 c. pea pods
These freak my family out. We either use just plain 'ol peas or leave it out.
1/2 c. toasted, slivered almonds
Not in the original recipe: chow mein noodles. A must.
Dressing:
1/4 c. canola oil
3 T. sugar
2 T. red wine vinegar
1 T. soy sauce
I usually double this for us. Personal taste! And I usually let people put it on their own rather than mix in to keep the salad crisp.
Anyway....thanks for the recipe Ash! It's a gem! Hope everyone enjoys.
