Chicken Cabbage Salad

Jake and I were cracking up last night because when we sat down to eat, Evelyn said, "Oh, this looks so yummy!" And she promptly ate two helpings. This is very unusual for our picky daughter for which dinner is a constant battle. What did we eat, you may ask? (If you hadn't read the title of the blog.)
Chicken Cabbage Salad
It's very delicious, if you haven't tasted it before. It's about the only way I've ever eaten cabbage in my life. So, here's the recipe, from my wonderful mother:

Chicken Cabbage Salad
Salad
2 T sesame seeds
1 cup almond slivers or sliced almonds
1 pkg Ramen Noodles, uncooked and broken up (I like chicken or oriental flavor)***
1-2 cups chicken breasts, cooked and diced
1/2 head cabbage, chopped or grated
2-3 green onions, sliced (opt. for picky little ones)

Toast the sesame seeds, almond slivers, and Ramen Noodles on the stove slowly or in the oven for about 7-10 min on 300, until browned.
Mix ingredients together and add dressing.

Dressing
2 T sugar
3 T rice vinegar or white wine vinegar
1 pkg seasoning from Ramen
1/2 cup salad oil
salt and pepper to taste

Heat sugar and vinegar together until sugar dissolves. Add remaining ingredients. Cool. Add to salad just before serving.
***I used 1 1/2 pkgs Ramen because the girls were stealing them while they "helped" me, and I cooked the other half for Eli because I didn't imagine he would eat cabbage salad.)

OR

Here is another recipe that I've made before that is slightly more Oriental, which I prefer, but the hubby does not. It's basically the same recipe, but a different dressing, from a fun cookbook called One Bite Won't Kill You.

Vaguely Asian Cabbage Salad
Salad
2 T sesame seeds
1 cup almond slivers or sliced almonds
1 pkg Ramen Noodles, uncooked and broken up (I like chicken or oriental flavor)
1-2 cups chicken breasts, cooked and diced
1/2 head cabbage, chopped or grated
2-3 green onions, sliced (opt. for picky little ones)
2 large carrots, grated (You could add this to the above recipe, too)

Dressing
The "flavor packet" from the noodles
1/4 cup veg. oil
2 T rice vinegar
2 T soy sauce
1 T sugar
2 tsp sesame oil

Toast the almonds, sesame seeds, and noodles on 300 for 7-10 min, until browned. Whisk the dressing ingredients together and add to the salad, either right away to let marinate a little bit, or right before serving for a crisper salad.