Nathan Turner’s Peanut Ramen-Noodle Salad

Serves 10

“A cabbage-based salad is genius for a picnic, barbecue or potluck,” says “Today” show correspondent and California native Nathan Turner, “because its heartiness means it will not wilt or get soggy like other lettuces.”

For the dressing:

¼ cup olive oil

3 tablespoons creamy peanut butter

1 tablespoon lime juice

2 teaspoons chili garlic sauce

2 teaspoons grated, peeled fresh ginger

2 teaspoons light brown sugar

3 cloves garlic, minced

For the salad:

Two 3-ounce packages chicken-flavored ramen noodles

2 cups thinly sliced savoy cabbage

2 cups thinly sliced green cabbage

1 rotisserie chicken, shredded

3 medium carrots, peeled and shredded

3 green onions, sliced

1 small red bell pepper, julienned

4 red radishes, thinly sliced

3 tablespoons chopped fresh cilantro

1 tablespoon minced jalapeño chile


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In a small bowl, whisk together dressing ingredients and set aside.
Cook noodles according to package directions. Drain and cool noodles completely.
Mix flavor packets with 6 tablespoons water and add to dressing.
In a large bowl, combine noodles, cabbage, chicken, carrots, green onions, bell pepper, radishes, cilantro and jalapeño and toss. Add dressing and mix until coated. Serve immediately or refrigerate for up to 2 hours.

— Reprinted from “Nathan Turner’s I Love California: Live, Eat and Entertain the West Coast Way” (Abrams Books, $40)

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Source:: The Mercury News – Lifestyle


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