Ingredients
Ingredients For Salad:
2-4 cups cooked chicken, chopped
1 head cabbage, shredded or chopped
1 bunch green onions, finely sliced
1-2 Tbsp toasted sesame seeds *Or substitute with sunflower seeds
3/4 cup slivered almonds
2 packages ramen noodles
3 Tbs canola oil *can also use vegetable oil
Ingredients For Dressing:
3/4 cup canola oil *can also use vegetable oil
4 1/2 Tbs seasoned rice vinegar
4 1/2 Tbs sugar
2 tsp salt
1 tsp black pepper
Preparation
In a small bowl, whisk together all the ingredients for the dressing; set aside. *It does not need to be chilled. Crunch up the ramen noodles (discarding the season packet). Pour your 3 Tbs of vegetable oil in a skillet, and toast the noodles over medium heat. When the noodles are lightly browned, add the slivered almonds, toasting for a few minutes until lightly browned as well. *It’s important not to brown the almonds at the exact time you brown the ramen. The almonds brown quicker and will burn. Remove from heat and let cool on a plate. In a large salad or mixing bowl, add the shredded cabbage, onion, chicken, and seeds. Pour dressing over salad and toss to coat. Add in the ramen and almond mixture; gently tossing to combine and coat.
