Crunchy Noodles 1 packages chicken-flavor Ramen noodles
1⁄4 cup melted butter
1⁄4 cup sesame seeds
1⁄4 cup sliced almonds
Salad 1 1/2 quarts shredded cabbage
1/3 cup sugar
1/4 cup apple cider vinegar
1 teaspoons soy sauce
1/2 cup vegetable oil
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 tablespoons green onions, thinly sliced on angle
For the crunchy noodles: Preheat the oven to 350°F.
Break the noodles into small pieces and place in a large bowl. Toss with the melted butter, chicken flavor packets from the noodles, sesame seeds, and almonds.
Spread evenly on a baking sheet and place in the oven for 8 to 10 minutes or until golden brown. Cool to room temperature.
For the salad: Place the cabbage in a large bowl and gently toss with the toasted noodle mixture. Reserve under refrigeration until needed.
Combine the sugar, apple cider vinegar, and soy sauce in a small bowl. Whisk together until combined. Slowly whisk in the oil drop by drop until the dressing is emulsified. Pour the dressing over the cabbage mixture. Toss lightly and chill for 2 to 3 hours, covered.
Place the salad in a large serving bowl and garnish with sesame seeds and green onions.