ICHIBAN SALAD

Ichiban Salad

This salad is great with shredded leftover roast chicken.

1 pkg. Ichiban or other ramen noodles
1/4 cup sliced or slivered almonds, and/or sesame seeds
2 cups thinly sliced cabbage
1/4 small purple onion, thinly sliced (optional)
1 carrot, grated

Dressing:

1/4 cup rice vinegar
2 Tbsp. sugar
1/4 cup oil - I use about 1 Tbsp. sesame oil and 3 Tbsp. canola oil
the packet from the noodles

Crumble the ichiban noodles onto a baking sheet, sprinkle with the almonds and/or sesame seeds and toast in the oven or under the broiler until golden and fragrant.
Toss the salad ingredients in a bowl. Shake all the dressing ingredients up in a jar. Toss them together.