SALAD:

4 1/2 c. cabbage, red or green, shredded
5 green onions, sliced with tops
1 (11 oz.) can corn, drained
1 (9 oz.) pkg. frozen peas, thawed
7 oz. jar mushrooms, undrained

DRESSING:

3 oz. pkg. chicken Oriental noodle soup with packet
1/4 c. tarragon vinegar
1/4 c. oil
3 tbsp. sugar
1/2 tsp. pepper
1/2 c. slivered almonds, toasted
2 tbsp. sesame seeds, toasted

In large bowl combine all vegetables. Mix flavoring packet from soup, vinegar, oil, sugar and pepper together in a small bowl. Pour over salad. Toss to coat. Refrigerate 2 hours. Bread noodles into bite size pieces; add almonds and sesame seeds. Mix into salad before serving. Serves 16.