5cupsshredded green cabbage(12 oz, chop into thin shreds)*
2cupsshredded purple cabbage(5 oz, chop into thin shreds)
1large carrot peeled and chopped into matchsticks(3/4 cup)
4green onions, sliced (about 1/2 cup)
2Tbsptoasted sesame seeds
1/4cup + 2 Tbspapple cider vinegar
1 1/2Tbspsoy sauce(not low-sodium)
1/2tspfreshly ground black pepper
Salt to taste
Preheat oven to 400 degrees. Crumble ramen into small pieces and place on baking sheet along with almonds, spread into an even layer. Bake in preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes. Set aside to cool.
In a mixing bowl whisk together all of the dressing ingredients until well blended while seasoning with salt to taste, set aside.
To a large bowl add green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds and sesame seeds. Drizzle dressing over top and toss to evenly coat. Serve right away for crunchiest results.
*If desired, you can also use a 16 oz coleslaw mix in place of the cabbages and carrot. I just prefer the freshly chopped for this recipe, plus the mixes are skimpy on the purple cabbage.
If you want a little more depth of flavor, you could add just a bit of sesame oil to the dressing.