Ramen Cabbage Salad

Dressing:

2 Tbsp red wine vinegar
2 Tbsp seasoned rice vinegar (Marukan is best)
3 Tbsp granulated sugar
1/2 tsp salt
1/4 tsp black pepper
4 Tbsp cooking oil
1 tsp toasted sesame oil
1 ramen chicken flavor packet

Salad:

8 cups (1 head) cabbage, shredded
1/2 cup slivered almonds, toasted
2 Tbsp sesame seeds, toasted
1 (3-oz) brick ramen noodles, broken into 1/4 inch pieces - uncooked

In a small saucepan, heat vinegar and sugar over medium heat until sugar
dissolves. Remove from heat. Stir in salt, pepper, contents of ramen
chicken flavor packet, cooking oil and sesame oil. Stir until everything
is well mixed. Set aside to cool. In a large bowl, combine broken up
ramen noodles and shredded cabbage. Mix well. Pour cooled dressing over
the shredded cabbage mixture. Sprinkle toasted almonds and toasted sesame
seeds on top of the cabbage salad.

Rusty

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