Ingredients:
4 1/2 cups shredded red cabbage or 4 1/2 cups green cabbage
5 green onions, thinly sliced including tops
1 (11 ounce) cans whole kernel corn, drained
1 (9 ounce) packages frozen peas, thawed
1 jar whole baby mushrooms
3 ounces chicken-flavored ramen noodles, with seasoning packet
1/4 cup tarragon vinegar
1/4 cup olive oil
3 tablespoons sugar
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
Directions:
Mix together the vegetables, (1st 5 ingredients) in a large serving bowl.
Combine vinegar, oil, sugar, pepper and the seasoning packet from the noodles together in a separate bowl.
Mix together with the vegetables and refrigerate 2 hours.
Right before serving, break the dry noodles up into pieces and add to the salad along with the almonds and seeds.
Serve immediately.
Servings: 20-24
Time preparation: 15 min.
Time total: 135 min.