DRESSING:

1 cup vegetable oil
6 tbsp. rice wine vinegar
2 tsp. sesame oil
4 tbsp. sugar
2 tsp. salt
1 tsp. pepper
1/4 tsp. cayenne pepper

Combine all ingredients in a bowl and mix until the sugar is dissolved.

SALAD:

1 head cabbage
2 cups chopped chicken breasts
2 pkgs. uncooked instant ramen noodles
4 tbsp. toasted slivered almonds
4 tbsp. toasted sesame seeds
4 green onions, sliced thin

Chop the chicken into cubes that are just large enough to fit on the end of a fork (about 1 x 1/2-inch).

Toast the sesame seeds and slivered almonds in a pan until golden brown.

Break the ramen noodles into pieces that are about 1-inch long.

Core the cabbage by hitting the stem end on a hard surface. Discard the stem. Cut the cabbage tip to stem into 8 long sections. Lay each section horizontally and cut perpendicular into 1/2-inch strips. The shredded cabbage strips should be 1/2-inch wide and roughly 1 to 2-inches long.

Cut about 1 to 2-inches off the tips of the green onion and discard or use for stock. Cut the remainder of the onion into roughly 1/4-inch slices (some people cut lengthwise down the middle of the onion before slicing).

Combine the salad ingredients with the dressing.

Submitted by: DAL