This is a family favorite new year’s eve recipe that is yummy and simple to put together.
For the salad
1 head of organic green cabbage chopped
4 boneless skinless chicken breasts
1/2 bunch of green onions finely chopped
1 cup sliced almonds
4 packs of ramen noodles
For the dressing:
1 1/2 cups canola oil
8 tbsp season rice vinegar
9 tbsp raw cane sugar
1 tbsp sesame oil
2 tsp salt
1 tsp freshly ground black pepper
Mix the chopped cabbage and green onion in a bowl and set aside.
Boil the chicken breasts in water with a splash of soy sauce and sesame oil about 30-45 minutes.
Remove chicken and roughly chop. Add to cabbage and mix.
In a separate bowl combine all dressing ingredients and whisk together.
In a skillet over medium heat toast the sliced almonds and crunched up ramen with sesame oil until browned.
Combine cabbage mixture with dressing, almonds, and ramen then mix until well combined.
Refrigerate for 2-4 hours and serve chilled.