Cabbage Salad Vinaigrette With Crunchy Noodles

A staple at potlucks once I started bringing it. Very different from the usual cabbage salads. From my friend Maribeth who got me hooked. Try it! Cook Time is chilling time and to save time I always buy the packaged cabbage mix.

• Ready In: 2 hrs 15 mins
• Serves: 20-24

Ingredients

• 4 1⁄2 cups  shredded red cabbage or 4 1⁄2 cups green cabbage
• 5  green onions, thinly sliced including tops
• 1 (11 ounce) can whole kernel corn, drained
• 1 (9 ounce) package  frozen peas, thawed
• 1  jar  whole baby mushroom
• 3  ounces  chicken-flavored ramen noodles, with seasoning packet
• 1⁄4 cup tarragon vinegar
• 1⁄4 cup olive oil
• 3  tablespoons sugar
• 1⁄2 teaspoon pepper
• 1⁄2 cup  slivered almonds, toasted
• 2  tablespoons sesame seeds, toasted

Directions

1. Mix together the vegetables, (1st 5 ingredients) in a large serving bowl.
2. Combine vinegar, oil, sugar, pepper and the seasoning packet from the noodles together in a separate bowl.
3. Mix together with the vegetables and refrigerate 2 hours.
4. Right before serving, break the dry noodles up into pieces and add to the salad along with the almonds and seeds.
5. Serve immediately.