Chinese Cabbage Salad

This may be served as a main dish salad with the chicken, or as a side salad without the chicken.

2 heads cabbage, thinly sliced or chopped (or 2 lbs. prepared slaw)

2 cups cooked, diced chicken (optional)

8 green onions, sliced

1/2 cup slivered almonds, toasted

4 tsp sesame seeds, toasted

2 pkgs. ramen dry noodles, crushed (use chicken or oriental flavor - NOT beef)

Toss above ingredients together.

Dressing

4 TBS sugar

1 tsp salt

1 tsp pepper

2 flavor packets from ramen noodles

3/4 cup oil

6 TBS cider vinegar

Mix together.

Pour over cabbage mixture just before serving; toss.

*Note: To toast almonds and sesame seeds, simply stir them around in a dry, heated frying pan until lightly browned. DO NOT toast the sesame seeds and almonds together - they brown at different times due to the difference in size.

This is an important step, as the salad will not have anywhere near as good a flavor if you use raw sesame seeds and almonds. It's worth the few extra minutes!!

NOTE:  To toast the Ramen noodles, break up noodles, spread on cookie sheet, bake at 350 for 10 - 12 minutes until toasted.

***May add an extra package of toasted noodles if desired.