Asian Cabbage Salad with Chicken

A delicious salad recipe I found on Food.com. Add the dressing right before serving so the noodles don’t get soggy. – Terry

Ingredients

• 16 oz bag coleslaw mix or ½ head savoy cabbage, thinly sliced and chopped
• 1 bunch scallions, thinly sliced
• 3 oz. package ramen noodles, broken up
• 1 – 2 cups chicken breast, cooked and shredded
• ½ cup canola oil
• 2 tablespoons toasted sesame oil
• 3 tablespoons rice wine vinegar (I use red wine vinegar)
• 3 tablespoons sugar
• 1 teaspoon salt (I use a little less)
• ¼ teaspoon white pepper
• 2½ tablespoon sesame seeds, toasted
• ½ – 1 cup slivered almonds, toasted

Instructions

1. In a medium bowl, combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to 6 hours.
2. Just before serving, shake together canola oil, sesame oil, vinegar, sugar, salt and pepper, and ramen flavor packet. Pour dressing over salad and toss.
3. Add sesame seeds and almonds; toss until evenly mixed.