YIELD: 34 (4 oz.) side servings
5 packages raw ramen noodles, broken up into 1” chunks (reserve seasoning packs)
1 ½ lbs. chicken, cooked, diced ½”
2 oz. green onion, sliced 1/8”
8 oz. carrot, julienned 1/8”
3 lbs. green cabbage, shredded ¼” to 1/8”
3 oz. sliced almonds, toasted
1 oz. sesame seeds, toasted (half black, half white)
For the dressing:
5 packets of seasoning from ramen
1 ¼ cups white wine vinegar
2 Tbsps. sesame oil
1 cup salad oil
1 ¼ sugar
1 Tbsp. kosher salt
¼ tsp. crushed red pepper flakes
1. Place all dry mix ingredients in a clean container; label, date and refrigerate until needed.
2. In a stainless bowl, whisk together dressing ingredients until sugar is dissolved.
3. Pour dressing over salad and toss to coat.
4. Place in a clean container, label, date and refrigerate for 1 hour before serving.
Photo and recipe: California Table Grape Commission
