Sue-me Salad#

Makes about 8 side servings (estimated)
Time about 25 minutes, using cooked chicken

Adapted from the handwritten Sue-me Salad recipe card.

Crunchy cabbage, uncooked ramen, shredded chicken, and toasted almonds with a sweet rice vinegar dressing.

Ingredients#

Scale:

Salad and Dressing#

8 cups finely shredded green cabbage
2 cups shredded cooked chicken
4 green onions, chopped
1 package instant ramen noodles, uncooked, seasoning packet set aside
1/2 cup sliced almonds
2 tbsp sesame seeds
2 tbsp canola oil, for browning the almonds and sesame seeds
2 garlic cloves, finely chopped or crushed
1 small shallot, finely chopped
6 tbsp rice vinegar
1 cup canola oil, for the dressing
1/4 cup sugar
Salt and black pepper, to taste

For the cabbage, use about 1 medium head(s).

Directions#

Step 1 - Macerate the Garlic and Shallot#

Combine the garlic, shallot, and rice vinegar in a bowl or jar. Let sit for about 10 minutes while you prepare the rest of the salad.

Step 2 - Brown the Almonds and Sesame Seeds#

Heat the oil reserved for browning in a skillet over medium-low heat. Add the almonds and sesame seeds. Stir frequently for 3-5 minutes, until lightly golden and fragrant. Transfer to a plate and let cool for about 5 minutes.

Step 3 - Mix the Dressing#

Add the sugar, dressing oil, salt, and pepper to the vinegar mixture. Whisk or shake until combined and the sugar has dissolved. Taste and adjust the seasoning.

Step 4 - Assemble the Salad#

Break the dry ramen into small pieces. Combine the cabbage, chicken, green onions, ramen, cooled almonds, and sesame seeds in a large bowl. Leave the ramen uncooked for crunch; the seasoning packet is not needed.

Step 5 - Dress and Serve#

Toss with enough dressing to lightly coat, adding it gradually. You may not need all of it for this amount of salad. Serve immediately for the most crunch, or let stand for 10-15 minutes if you prefer the cabbage and noodles a little softer.

Notes#

For advance preparation, keep the dressing, ramen, and toasted almonds and seeds separate. Toss just before serving.