Japanese Chicken Salad

I had this for the first time when we lived in Hawaii and fell in love with this yummy salad many years ago. I love simple dishes that are full of taste, and this one fits this category perfectly:

Salad:
1 green cabbage head, chopped

1/2 red cabbage head, chopped

2-3 stalks green onions, chopped

(I didn't have any when I made this, so it's not as colorful as usual, but it was still good.)

4 chicken breasts, cooked and shredded (more if you love it meaty)

2 pkgs Chicken Ramen noodles, cooked & drained without seasoning

Dressing:

2 seasoning packets from Ramen noodles

1 tsp salt

1 tsp pepper

4 Tb sugar

1 cup vinegar

2/3 cup oil (I use olive oil, so it's healthier)

Mix everything together in a large bowl and toss with dressing. If you let it sit overnight, it's even better the next day. Stir every few hours to let the dressing soak in. YUM!!!

*These aren't exact measurements, because I kind of eyeball the amount that I like, but it's a good estimate. Just have fun with it...and ENJOY! It's sooo good!

Asian Cuke Salad

I served this with our Chicken Lettuce Cups. There are suppose to be more cucumbers than carrots. I followed the directions of the recipe of using a whole bag of shredded carrots and it was way too much. Next time just use half of the bag. I guess it also depends on the size of your cucumber too. You will have to play this one by sight. It wasn't bad having lots of carrots, but I like cucumbers more. It just depends on your preference I guess. I do know it was a great way to introduce veggies to my kids. They already loved cucumbers, but not so big on the carrots. With this they ate them all. YAY! Score!
Ingredients:
1 English cucumber (seedless)
1/2 of a 10oz bag shredded carrots
1/4 c. seasoned rice vinegar

Directions:
Peel and cut cucumber. Mix all together. Cover and chill until ready to serve.