Japanese Chicken salad

I prepare ahead of time the dressing, the chopped onions, the toasted noodles/almonds/seeds, and cabbage, keeping them all in containters or baggies apart from each other until serving time. At the last minute, I dump everything together and stir it up. This is the way I am organizing this recipe for you. If you're taking to a covered dish, don't forget a bowl and utensils for stirring. Serves 6. Easy to double.

Cabbage (store in covered container or purchased packaging)

4 cups finely shredded green cabbage

(I use 1 pkg of angel hair cole slaw that equals 4 cups-just have to guess)

Onions (store in baggie)

1/2 cup chopped green onions including tops

Toasted stuff (store in a baggie when cool)

Heat 2 Tablespoon salad oil in a skillet and add:

   1 pkg (3 oz) Ramen noodles crumbled (discard or save the seasonings)

   2 Tablespoon sesame seed

   1/2 cup sliced almonds

Stir fry until lightly browned. Scoop mixture from pan with slotted spoon and drain on paper towel.

Dressing

1/3 cup salad oil  (I use about half this much oil)

1/3 cup rice vinegar or white distilled vinegar (I've used both)

5 teaspoons sugar  (I have used Splenda, and add brown sugar always***)

1/2 teaspoon pepper

***salt

***Notice that the dressing calls for no salt, but I always add it to taste, probably about 1-2 teaspoons. I also add much more sweetener than the recipe calls for. Once you mix up the dressing, shake well and taste. Make the dressing to your taste before you use it--a good balance of salty, sweet and vinegar. Too little salt, and the slaw tastes flat. Too much oil, and it's oily. Too little sugar and it's too vinegary.

My original recipe is called Japanese Chicken salad. It adds to the recipe 2 cups cooked, boned, and skinned chicken breast, cut or torn into shreds. I wanted you to have all of the options!

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