From: Katie Sullivan
I got this recipe from a coworker at, Kittitas County Community Hospital in Ellensburg. She received it from a Japanese American friend. This recipe makes a huge batch of salad but it lasts a long time. You can also stir fry the left-overs and serve them warm. This is also one of our favorite camping meals. I make bags with the cabbage/almond/onion/seeds mix and then add the ramen, chicken, and dressing to the bag before serving.
1 head cabbage
1/2 cup sliced almonds
4 green onions, chopped
2 chicken breasts cooked and chopped (or canned)
1/2 cup roasted sesame seeds
2 packages dried Ramen, broken up
Japanese Marinade:
1 package chicken flavor seasoning from Ramen (optional)
1 teaspoon salt
1 teaspoon accent (optional)
1/4 teaspoon or more pepper
1/4 cup rice wine vinegar
1/2 cup oil
1/4 cup sugar (I left this out in the previous book. OOOPS!)
Combine all of the salad ingredients. Pour marinade over it and let sit at least over night in refrigerator, stirring occasionally.
Optional: My boys like to eat in while it's still crunchy. It's good both ways.