Cabbage Salad Vinaigrette With Crunchy Noodles

• 4 12 cups shredded red cabbage or 4 12 cups green cabbage
• 5 green onions, thinly sliced including tops
• 1 (11 ounce) can whole kernel corn, drained
• 1 (9 ounce) package frozen peas, thawed
• 1 jar whole baby mushroom
• 3 ounces chicken-flavored ramen noodles, with seasoning packet
• 14 cup tarragon vinegar
• 14 cup olive oil
• 3 tablespoons sugar
• 12 teaspoon pepper
• 12 cup slivered almonds, toasted
• 2 tablespoons sesame seeds, toasted

1. Mix together the vegetables, (1st 5 ingredients) in a large serving bowl.
2. Combine vinegar, oil, sugar, pepper and the seasoning packet from the noodles together in a separate bowl.
3. Mix together with the vegetables and refrigerate 2 hours.
4. Right before serving, break the dry noodles up into pieces and add to the salad along with the almonds and seeds.
5. Serve immediately.

red cabbage, green onions, whole kernel corn, frozen peas, baby mushroom, chicken, tarragon vinegar, olive oil, sugar, pepper, slivered almonds, sesame seeds

Taken from www.food.com/recipe/cabbage-salad-vinaigrette-with-crunchy-noodles-51533 (may not work)