Vietnamese Ramen Salad

• 1/2 head green cabbage, finely chopped
• 4 green onions, finely chopped
• 1/2 bunch fresh curly-leaf parsley
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil or 1/2 cup vegetable oil
• 3 tablespoons white balsamic vinegar
• 1 (3 ounce) package chicken-flavored ramen noodles, uncooked
• 2 ounces slivered almonds

1. Combine cabbage, green onions, parsley and coarsly crumbled uncooked ramen noodles.
2. Whisk together sugar, salt, black pepper, olive oil, vinegar and flavor packet from ramen noodle soup.
3. Pour dressing over salad and toss to combine. Chill at least 2 hours (even better overnight) before serving.
4. Add slivered almonds just before serving.

green cabbage, green onions, parsley, sugar, salt, black pepper, olive oil, white balsamic vinegar, ramen noodles, almonds

Taken from www.food.com/recipe/vietnamese-ramen-salad-522231 (may not work)