Chicken Cabbage Salad

Makes 8 servings

Kim

ingredients

2 – 3 oz. Ramen noodles
1/2 c. slivered or sliced almonds
4 T. sesame seeds
6 c. shredded napa or green cabbage
4 c. chopped cooked chicken or turkey
2 c. pea pods, halved crosswise
1/2 c. thinly sliced green onions
1/2 c. chopped red sweet pepper optional
6 T. salad oil (peanut?)
4 T. white wine or rice vinegar
4 T. soy sauce
2 t. sugar
1 t. toasted sesame oil optional

directions

Save seasoning packet from noodles for another use. Break up noodles, place in 15x10” baking pan with the almonds and sesame seeds. Bake at 350 degrees for 5-8 minutes or until golden, stirring once. Set aside. In a large salad bowl, place cabbage, chicken, pea pods, green onions and if desired red sweet pepper, toss to combine. For dressing, in a screw top jar, combine salad oil, vinegar, soy sauce, sugar and if desired sesame oil. Cover and shake well. Pour over cabbage mixture. Add toasted noodle mixture, toss to coat. Serve immediately.

Source: Kim