SALAD:

4 1/2 c. (1 med. head) shredded green cabbage
5 green onions, thinly sliced
9 oz. frozen sweet peas, thawed
11 oz. can niblets corn, drained
1/4 lb. fresh mushrooms, sliced thin

DRESSING:

3 oz. pkg. instant oriental noodles
1/4 c. tarragon vinegar
1/4 c. salad oil
3 tbsp. sugar
1/2 tsp. pepper
1/2 c. slivered almonds, toasted
2 tbsp. sesame seeds, toasted

In large bowl combine contents of seasoning packet from noodles, vinegar, oil, sugar and pepper; blend well. Pour dressing over salad, toss to coat. Refrigerate 2 hours. Break noodles into 3/4" pieces.

Before serving, stir noodles, toasted almonds and sesame seeds into salad mixture to give the salad a crunchy taste. Makes 16 servings.