Categories: Salad

Ingredients

• 1 lb boneless skinless chicken breasts, cooked and shredded or chopped
• 2 (3 oz) packages dry ramen
• 3/4 cup sliced almonds
• 5 cups shredded green cabbage (12 oz, chop into thin shreds)*
• 2 cups shredded purple cabbage (5 oz, chop into thin shreds)
• 1 large carrot peeled and chopped into matchsticks (3/4 cup)
• 4 green onions, sliced (about 1/2 cup)
• 2 Tbsp toasted sesame seeds
• Dressing
• 1/2 cup canola oil
• 1/4 cup + 2 Tbsp apple cider vinegar
• 1/2 cup granulated sugar
• 1 1/2 Tbsp soy sauce (not low-sodium)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried ginger
• Salt to taste

Directions

1. Preheat oven to 400 degrees. Crumble ramen into small pieces and place on baking sheet along with almonds, spread into an even layer. Bake in preheated oven until golden, tossing once halfway through baking, about 6 – 8 minutes. Set aside to cool.

2. In a mixing bowl whisk together all of the dressing ingredients until well blended while seasoning with salt to taste, set aside.

3. To a large bowl add green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds and sesame seeds. Drizzle dressing over top and toss to evenly coat. Serve right away for crunchiest results.

4. *If desired you can also use a 16 oz coleslaw mix in place of the cabbages and carrot, I just prefer the freshly chopped for this recipe, plus the mixes are skimpy on the purple cabbage.

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