Asian Cabbage Salad

• FOR THE SALAD:
• 3 packages (3 Oz. Size) Chicken Flavor Ramen Noodles (reserve Seasoning Packets For Dressing)
• 2 bags (16 Oz. Size) Shredded Cabbage Or Coleslaw Mix (or One Medium Head Of Cabbage Shredded)
• 1/4 cups Slivered Almonds, Toasted
• FOR THE DRESSING:
• 3 whole Reserved Seasoning Packets From The Ramen Noodles
• 1/2 cups Canola Oil
• 1/4 cups Granulated Splenda (See Note)
• 1 Tablespoon White Distilled Vinegar
• 1 Tablespoon Rice Vinegar (plain Or Seasoned)
• 1 Tablespoon Soy Sauce
• 6 whole Scallions, Sliced (white And Green Parts)

1. Preheat oven to 350 F.
2. Break the dry ramen noodles into bite-size pieces and spread them on a half sheet pan. Put pan into the heated oven and toast the ramen for 10-12 minutes (or you can brown them in a skillet with a bit of salted butter if you want to be really decadent). Remove from heat and set aside to cool.
3. In a large bowl, combine the cabbage, cooled ramen noodles and toasted almonds.
4. In a pint jar, combine the contents from the seasoning packets, oil, splenda, vinegars, soy sauce and scallions. Cover with lid and shake well to combine. Pour over the salad and toss well.
5. Notes:
6. 1. An equal amount of sugar can be used instead of the splenda, but doing so will make the salad watery.
7. 2. This salad is best served immediately.
8. 3. To prepare ahead of time, pack noodles and nuts separately in a zip-top bag and keep dressing in jar. Toss everything together when you get to your destination.

salad, chicken flavor, cabbage, ubc, dressing, ramen noodles, canola oil, ubc, white distilled vinegar, rice vinegar, soy sauce, scallions

Taken from tastykitchen.com/recipes/salads/asian-cabbage-salad-2/ (may not work)