Japanese Salad

From: Katie Sullivan

I got this recipe from a coworker at, Kittitas County Community Hospital in Ellensburg. She received it from a Japanese American friend. This recipe makes a huge batch of salad but it lasts a long time. You can also stir fry the left-overs and serve them warm. This is also one of our favorite camping meals. I make bags with the cabbage/almond/onion/seeds mix and then add the ramen, chicken, and dressing to the bag before serving.

Salad Ingredients:

1 head cabbage

1/2 cup sliced almonds

4 green onions, chopped

2 chicken breasts cooked and chopped (or canned)

1/2 cup roasted sesame seeds

2 packages dried Ramen, broken up

Japanese Marinade:

1 package chicken flavor seasoning from Ramen (optional)

1 teaspoon salt

1 teaspoon accent (optional)

1/4 teaspoon or more pepper

1/4 cup rice wine vinegar

1/2 cup oil

1/4 cup sugar (I left this out in the previous book. OOOPS!)

Method:

Combine all of the salad ingredients. Pour marinade over it and let sit at least over night in refrigerator, stirring occasionally.

Optional: My boys like to eat in while it's still crunchy. It's good both ways.