Chinese Chicken Salad by Emily Milstein

Ingredients:

1 ••• pounds cooked chicken meat, shredded (not too small)

••• head of green cabbage

••• head of red cabbage

3 to 4 green onions, chopped

1 ••• packs uncooked ramen noodles, broken into small pieces*

4 Tbsp slivered roasted almonds (spread in single layer on cookie sheet, bake at 300° for 8 minutes)

4 Tbsp sesame seeds

Dressing:

••• cup sesame oil

••• cup canola oil

6 Tbsp rice vinegar

••• tsp black pepper

2 Tbsp sugar

dash of salt

 Cut cabbage head in half, then into 4 wedges. Then cut across each wedge, making thin slices.

 Combine in a large bowl: sliced cabbage, green onions, shredded chicken, ramen noodles, almonds, and sesame seeds. Set aside.

 In a glass jar combine: sesame and canola oils, vinegar, sugar, salt, and pepper. Shake vigorously. Immediately pour over salad and toss gently.

 Refrigerate one hour before serving.

* The easiest way to smash is to place noodles in a plastic bag and roll a rolling pin over them.