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Mama’s Chinese cabbage salad
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| Serves 4 main course (double recipe for potlucks) | |
| 1 small head | green cabbage, finely chopped |
| 3 | green onions, sliced |
| ½ cup | sliced almonds |
| 1 ½ tablespoons | sesame seeds |
| 1 package | instant ramen noodles, chicken flavor |
| 2 teaspoons | butter |
| ½ cup | sugar |
| ¼ cup | canola oil |
| 2 tablespoons | red wine vinegar |
| ½ teaspoon | rice vinegar |
| ½ tablespoon | soy sauce |
| Optional: | |
| 1 | chicken breast, chopped |
Optional: Cook chicken breast pieces over medium heat with ¼ package of the seasoning mix from the ramen until cooked through. Set aside.
Crush ramen noodles into small pieces. Melt butter with ½ package of the seasoning mix from the ramen. Add ramen noodles and sauté on medium heat until light brown, stirring.
Add almonds and continue sautéing until light brown, stirring.
Add sesame seeds and continue cooking until brown, stirring. Transfer mix to paper towel to cool.
Combine sugar, canola oil, vinegars, and soy sauce in a bowl. Toss dressing with ramen mixture, chopped cabbage, and sliced green onions just before serving. Mix in chicken pieces if desired. Store in fridge for up to a week.
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