CHINESE CABBAGE SALAD

Chinese Cabbage Salad from Chef Lisa in the UTJ’s NYC test kitchen:

Salad Ingredients

1 head white cabbage
1 bunch scallions
2 packages Ramen noodles-the noodles only
2 cans mandarin oranges, drained
1/3 cup sesame seeds
½ cup slivered almonds
boneless chicken breast – optional

Sauce Ingredients

2 ½ T soy sauce
½ cup sugar
1/3 cup white or rice wine vinegar
½ cup olive oil
1 T orange juice

1. Slice cabbage as if for coleslaw
2. Brown sesame seeds (in toaster oven)
3. Brown slivered almonds (in toaster oven)
4. Crunch noodles, separate, and brown (in toaster oven)
5. Mix sauce ingredients and heat in saucepan for 1 minute
6. Slice scallions both green and white parts
7. Combine all ingredients

Make ahead notes: you can prepare steps 1-5 one day ahead. Store toasted
ingredients, cabbage and sauce separately.

Enjoy!