This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
- 2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
- 1 head cabbage, shredded or chopped
- 1 bunch green onion, finely chopped (or to taste)
- 2 (2 1/2 ounce) packages slivered almonds
- 3 tablespoons sunflower seeds
- 2 packages Top Ramen noodles or 2 packages other ramen-type soup
- 3 tablespoons oil
- 3⁄4 cup vegetable oil or 3⁄4 cup canola oil
- 4 1⁄2 tablespoons seasoned rice vinegar
- 4 1⁄2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- Prepare dressing and set aside.
- Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
- Once noodles have begun to slightly brown, add slivered almonds.
- If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
- Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
- Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
- Add the ramen/almond mixture and stir well.
- Add dressing and stir to coat.
- I generally prepare the dressing right before serving.
- If it sits in the refrigerator too long, it gets very thick and won't remix well.
- Also, this amount of dressing is just the right amount to give the salad a good coating.
- If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
- If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.