Cabbage Chicken Salad with Ramen

2 chicken breasts, cooked and cut up (or equivalent)
2 Tbsp. toasted sesame seeds (bake on cookie sheet until light brown)
2 oz. slivered toasted almonds (bake as above, but keep separate since they brown faster than the sesame seeds)
1/2 of a large head of green cabbage, finely shredded
1/4 head red (purple) cabbage, finely shredded (optional, but it's good for you and makes it much prettier) (:
2 carrots, grated
2 green onions, sliced
1 pkg. (3 oz.) chicken (or other) flavor Ramen noodles

Salad Dressing:
Ramen noodles seasoning mix
3 Tbsp. sugar
1/2 c. vegetable oil (I use a few Tbsps. of sesame oil for part of it--fabulous flavor)
3 Tbsp. rice vinegar (or wine vinegar)
1/2 tsp. pepper

Combine the chicken with sesame seeds, almonds, cabbage, carrots, onions, and the UNCOOKED noodles which have been broken apart into chunks. Combine all dressing ingredients; pour over salad and toss well. Cover and refrigerate for at least a few hours, until serving time.

Note: If served after several hours, the noodles retain some crunch. If served the next day, the noodles absorb the juices from the vegetables, and taste like cooked noodles. Either way it's yummy.

(Courtesy Melody Thibodeau)