At the beginning of summer break [ back in May] when the weather had warmed up literally over night I had a little lunch date with my oldest, Y at Joan's on Third. a well known very trendy marketplace / cafe here in LA that has expanded quiet a bit in the last years. we went for the chinese chicken salad. a favorite of Y's that according to her is a MUST try when at JOAN"S.
the generous mix of shredded lettuce, sliced breaded chicken, wonton strips, rice sticks and almonds is lightly tossed with a smooth mildly sweetened sauce. it is served in a stainless steel bowl and big enough for two people to share.
the generous mix of shredded lettuce, sliced breaded chicken, wonton strips, rice sticks and almonds is lightly tossed with a smooth mildly sweetened sauce. it is served in a stainless steel bowl and big enough for two people to share.
However as much as i agree with how tasty that salad is and as a mom being waited on, sitting outside under California's sun all while watching the hip, up and coming or even famous faces of the "in" crowd of LA is sometimes fun... i just had to figure out how to make my own version because i like it way too much.
Quiet frankly becoming a " regular " at Joan's on Third [even though I would love too], is NOT an option.
Long story short i tried to recreate the salad and got great reviews from the
" Asian chicken salad snob " herself [ just kidding Yamina :x ] Apparently it comes darn close to the one at Joan's though and is a really quick fix.
By the way for the vegetarians amongst you just leave the chicken out it still is a very refreshing, satisfying tasty salad.
What you need:
1/3 cup canola oil or vegetable oil
2 tablespoons rice vinegar
2 tablespoons sugar [ i used cane, white works too ]
1 tablespoon soy sauce
1 tablespoon sesame oil
4 cups shredded cole slaw mix [ or fresh shredded cabbage ]
1 cup cooked shredded chicken
1 3oz. package of ramen noddles UNCOOKED, broken up into pieces
1/3 cup toasted slivered almonds [ roasted chopped almonds work too]
1/4 cup thinly sliced green onions
Let's get to it :
Making the Dressing
In a sauce pan [i just use a heavy big stainless steel pan] on medium heat, heat the oil, rice vinegar, sugar, soy sauce and sesame oil for about a minute. Turn off the heat and whisk the ingredients until the sugar has dissolved.
In a big bowl add the cole slaw [ cabbage, shredded chicken, ramen pieces, almonds, and green onion. Pour the dressing over the salad toss and ENJOY !!!
Would love to hear what you guys think ... leave a comment down below
2 tablespoons rice vinegar
2 tablespoons sugar [ i used cane, white works too ]
1 tablespoon soy sauce
1 tablespoon sesame oil
4 cups shredded cole slaw mix [ or fresh shredded cabbage ]
1 cup cooked shredded chicken
1 3oz. package of ramen noddles UNCOOKED, broken up into pieces
1/3 cup toasted slivered almonds [ roasted chopped almonds work too]
1/4 cup thinly sliced green onions
Let's get to it :
Making the Dressing
In a sauce pan [i just use a heavy big stainless steel pan] on medium heat, heat the oil, rice vinegar, sugar, soy sauce and sesame oil for about a minute. Turn off the heat and whisk the ingredients until the sugar has dissolved.
In a big bowl add the cole slaw [ cabbage, shredded chicken, ramen pieces, almonds, and green onion. Pour the dressing over the salad toss and ENJOY !!!
Would love to hear what you guys think ... leave a comment down below
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