Scrumptious Asian Chicken Cabbage Salad

• 1 head Purple Cabbage, Cleaned And Cored
• 1 Green Pepper, Stem And Seeds Removed
• 8 Green Onions
• 2 cups Rotisserie Chicken, Chopped
• 1/4 cups Sesame Seeds
• 1 package Slivered Almonds - 6 Oz. Package
• 2/3 cups Oil
• 2 packages Ramen Noodles, Crumbled, 3 Ounce Packages
• 1/2 cups Soy Sauce (I Use Light Sodium)
• 1/3 cups Sugar
• 1/4 cups Rice Vinegar

1. Chop cabbage, pepper, onions and chicken. Then combine in a large bowl.
2. In a skillet over medium heat, brown sesame seeds and almonds in 1/4 oil cup. Don't let them burn; they should only be lightly brown and smell nutty. Remove pan from heat.
3. Add browned sesame seeds and almonds into the cabbage, pepper, onions and chicken and toss to combine. Chill 4-6 hours.
4. Just before serving, put ramen noodles and approximately 2 tablespoons oil into a skillet over medium heat and cook and stir until lightly browned. Add to chilled combined ingredients.
5. Mix together soy sauce, remaining 1/3 cup oil, sugar and rice vinegar. Pour over combined ingredients and blend together thoroughly.

purple cabbage, green pepper, onions, rotisserie chicken, ubc, oil, ramen noodles, soy sauce, sugar, ubc

Taken from tastykitchen.com/recipes/salads/scrumptious-asian-chicken-cabbage-salad/ (may not work)