Ingredients
1lbchicken breasts,boneless skinless, cooked, shredded or chopped
6ozdry ramen,(2 packages), seasoning packet discarded
¾cupalmonds,sliced
5cupsgreen cabbage,(12 ounce), shredded, chop into thin shreds
2cupspurple cabbage,(5 ounce), shredded, chop into thin shreds
1large carrot,peeled, chopped into matchsticks
4green onions,(about ½ cup), sliced
2tbspsesame seeds,toasted
½cupcanola oil
¼cupapple cider vinegar,(plus 2 tbsp)
½cupgranulated sugar
1½tbspsoy sauce,not low-sodium
½tspfreshly ground black pepper
¼tspgarlic powder
¼tsponion powder
¼tspdried ginger
salt,to taste
Preparation
Preheat the oven to 400 degrees F.
Crumble the ramen into small pieces and place on baking sheet along with almonds. Spread into an even layer.
Bake in the oven for about 6 to 8 minutes until golden, tossing once halfway through baking. Set aside to cool.
In a mixing bowl, whisk together the oil, cider vinegar, sugar, soy sauce, black pepper, garlic and onion powder, and dried ginger, until well blended while seasoning with salt to taste. Set aside.
To a large bowl, add the green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds, and sesame seeds.
Drizzle the dressing over top and toss to evenly coat.
Serve fresh, and enjoy!
