Whisk together the
Vegetable Oil (1/3 cup)
Distilled White Vinegar (3 Tbsp)
Granulated Sugar (1 Tbsp)
, chicken ramen noodle seasoning packet,
Salt (1/2 tsp)
Ground Black Pepper (to taste)
and set aside.
In a large bowl toss together
Green Cabbage (5 cups)
Toasted Sliced Almonds (1/2 cup)
Add dressing and toss to coat evenly.
Chicken Ramen Noodles (1 pckg)
into small pieces with your hands and toss with salad.
Cover the salad and allow it to rest in the refrigerator for 30-60 minutes to meld flavors and soften the noodles slightly. Toss before serving.