My friend Katie has been making this salad for years and it's one of my favorites. Fresh thinly sliced cabbage is combined with red pepper, green onion and cooked chicken breast, mixed with an Asian-inspired dressing using the ramen flavor packet. The ramen noodles are broken up and toasted in the oven with chopped almonds and sesame seeds for a flavorful crunch. Try it, I think you'll like it as much as I do! Simply omit the chicken for your vegan friends (and the Nissan brand Oriental Ramen is also vegan).
1 package ramen noodles, reserve seasoning packet (I use Nissin brand Oriental ramen)
1/2 c. whole almonds, roughly chopped (or use slivered almonds)
2 T. sesame seeds
3 c. thinly sliced or shredded red or green cabbage (about half a medium head, core removed)
3 chicken breasts, cut into bite size pieces, seasoned with salt & pepper and pan fried in olive oil & butter until done and golden brown
3 thinly sliced green onions
1 red pepper, chopped
3 T. vegetable oil
2 T. white balsamic vinegar
2 T. soy sauce
1 tsp. sugar
salt & pepper to taste
Pre-heat oven to 350-degrees. Break up the ramen noodles into small chunks and place on a baking sheet with the almonds and sesame seeds. Bake for 8 to 12 minutes until golden. Cool. Combine cabbage, chicken, onion and pepper in a large bowl.
Make the dressing by combining the ramen seasoning packet with the oil, vinegar, soy sauce, sugar and salt & pepper. Pour over the salad. Add the toasted ramen, almonds and sesame seeds and mix well. Serves 6.