Ramen Salad

 

This has been a favorite salad of our family for many years.  We used to call it Sumi Salad.  I made it for a Relief Society activity when we were serving our mission in Japan.  Because it uses ramen noodles and because Japanese eat a lot of ramen, I thought they would be familiar with it.  But they were not at all.  But they loved it and wanted the recipe.

Ramen Salad

2 cups cooked chicken, chopped (Rotisserie is good)

1/2 head of cabbage

2-3 T. slivered or sliced almonds

2 T. sesame seeds, toasted lightly

2-5 chopped green onions

1 package chicken flavored ramen, broken up

Dressing:

1/2 - 1 cup oil

1/2 cup (or more) vinegar

1/4 cup (or more) sugar

1/2 tsp each of salt and pepper

Ramen flavor packet

Toast the sesame seeds, then mix all the salad ingredients together.  Mix the dressing ingredients and pour over salad.  Let marinate in the fridge for at least an hour before serving.  This salad stores in the fridge for several days.