Chinese Chicken Salad

Adapted from Ellie Krieger Food Network

From HaveRecipes-WillCook

Dressing

1 cup rice wine vinegar

6 Tablespoons soy sauce (1/4 cup plus 2 tablespoons)

¼ cup canola oil

2 Tablespoons brown sugar

2 tablespoons sesame seeds

3 teaspoons chili garlic sauce

2 teaspoons freshly grated ginger

3 garlic cloves, minced

1 teaspoon sesame oil

½ head of green cabbage, thinly sliced (about 6 cups)

2 large carrots, shredded (about 2 cups)

¼ head of red cabbage, thinly sliced (about 2 cups)

4 green onions, thinly sliced

¼ cup chopped cilantro

2 cups cooked chicken, cut into chunks

I package ramen noodles, broken into small pieces

In a small bowl, whisk together the rice wine vinegar, soy sauce, canola oil, brown sugar, sesame seeds, chili garlic sauce, ginger, garlic and sesame oil.  

In a large bowl mix together the green cabbage, carrots, red cabbage, onions cilantro and chicken.   Toss the chicken and vegetable mixture with the dressing (you might have a little extra dressing, so you might not want to put the dressing all on at once). Top with the crumbled ramen noodles, and serve immediately.