Start this unusual salad a day ahead as the uncooked oriental noodles need time to absorb moisture and become soft.

DRESSING:

1/4 c. granulated sugar
1/4 c. rice or cider vinegar
2 tsp. each salt & pepper
3/4 c. vegetable oil
1/4 c. dark oriental sesame oil
1 1/2 tbsp. hot chili oil or to taste
2 1/4 lbs. green cabbage, shredded fine (14 c.)
1 1/34 c. chopped green onions
3 (3 oz.) pkgs. chicken flavor oriental noodles with seasoning packets
1 c. toasted almonds
1/4 c. toasted slivered sesame seeds

Look for hot chili oil in the oriental food section of your market.

Ramen Pride.

1. To make dressing, put sugar, vinegar, salt and pepper in a large bowl and whisk until sugar dissolves. Whisk in oils until well blended.

2. Add cabbage and green onions. Toss to mix. Cover and refrigerate overnight (mixture will wilt and decrease in volume).

3. About 4 hours before serving, crumble uncooked noodles over cabbage mixture. Sprinkle with seasonings from packets and toss to mix.

4. Sprinkle sesame seeds and almonds over all. Makes 10 cups, serves 14 to 16.