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Salad
2 packages ramen noodles, chicken flavor
6 cups
finely sliced curly leaf Napa cabbage
½ cup
toasted sliced almonds
¼ cup
toasted sesame seeds
¼ cup
chopped green onions
Rice Vinegar Dressing
¼ cup granulated sugar
2
tablespoons peanut oil
⅓
cup rice vinegar
1
teaspoon seasoning salt
2
packets seasoning from the ramen noodle packet
¼
teaspoon Chinese five spice powder
1. Salad:
Heat the water in a 12-quart stockpot, cook the
noodles
in boiling water. Reserve the seasoning packets.
When
cooked, drain the noodles in a large colander, then
invert
into a large bowl.
2. Boil the cabbage
for 5 minutes in the noodle water, then drain
in
a colander. Invert into the bowl with the noodles.
3. Toss the
noodles, cabbage, almonds, sesame seeds, and green
onions
until well mixed.
4. Dressing:
In a small bowl, whisk the sugar, oil, rice vinegar,
salt,
seasoning from packets and five spice powder. Pour over
cabbage
and toss well. Refrigerate for 6 hours.
Makes 8 side-dish servings
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