Monday, November 5, 2007


I’ve been making a lot of my mom’s recipes lately and am amazed each time one comes out tasting exactly how I remembered it tasting when she made it. She used to make this Chinese chicken salad for all of her potluck work parties and I would get so exhausted watching her meticulously shredding the green onions. She was always so proud that there was never any left and people used to just hover around the bowl taking 2nd and 3rd helpings. She was meticulous about everything, and it really was such a precious quality…of course as a bratty 16 year old, I just wanted her to hurry up…every ounce of effort this salad takes to make is worth it. I know that shredding the green onions doesn’t make them taste differently, but there is something about the different texture that is just the right fit. The dressing is out of this world and the little notes my mom wrote on her recipe say “make extra! you’ll be glad you did!” and I did and you will. This recipe makes enough salad to feed a small country so it’s great for a party, but if you’re not feeding an army, you can half it. I would still make the extra dressing though if I were you…mom said to!

Harriet’s Chinese Chicken Salad

1 head of cabbage, shredded
2 bunches of green onions, shredded into matchsticks (this takes forever to do, but it must be done…..the salad is just not the same with round little slices of onion)
1 box of frozen petite peas, thawed
6-8 chicken breasts, cooked and chopped into 1’’ or so pieces
3 packages of ramen noodles, uncooked and broken up. Flavoring packages discarded.

6 T soy sauce
6 T rice vinegar
3 T sesame oil
2 tsp. Sugar
¼ cup vegetable oil

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