Asian Noodle Turkey Salad
|Rice wine vinegar||1⁄3 Cup (5.33 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Ramen noodles||6 Ounce (Chicken-Flavored)|
|Water||4 Cup (64 tbs)|
|Coleslaw mix||5 Cup (80 tbs)|
|Turkey breast slices||1⁄2 Pound, cubed 1/2 inch (1/2-Inch Thick)|
|Thinly sliced onion||1⁄4 Cup (4 tbs) (Green Variety)|
|Slivered almonds||1⁄4 Cup (4 tbs) (Toasted)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs) (If Desired)|
Stir together vinegar, honey, contents of seasoning packets from ramen noodles and pepper in small bowl. Set aside.
Heat water in 3-quart saucepan over medium-high heat until water comes to a boil (6 to 8 minutes). Break noodles in half; add to water. Cook, stirring occasionally, until noodles are just tender (2 to 3 minutes). Drain.
Place cooked noodles in large bowl. Add dressing, coleslaw mix, turkey, green onions and 1/4 cup almonds; toss to coat well. Cover; refrigerate at least 2 hours or overnight.
To serve, garnish with almonds, if desired.