Ichiban asian salad

I learned about this salad when I lived in North Carolina. There are many variations, I like this one. It is very simple and last for a few days in the fridge so you can have it for lunch too :)

Ichiban Asian Salad

1 bag cole slaw mix

4 green onions chopped

4 celery stalks chopped

1/2 C. Almonds (plain or sugared)

2 pkgs. Ichiban or Ramen noodles - uncooked

Chicken cooked cubed (optional)

Sauce

1/2 c. rice vinegar or regular vinegar

1/2 c. Olive oil (I actually like to use half seseme oil)

1/2 c white sugar

both packets of seasoning from noodles

Salt Pepper

Add all salad ingredients to a large bowl, make sure the break up the ichiban noodles. Bring all sauce ingredients to a boil to disolve sugar. pour over salad and toss to coat. Put in fridge for 2 hours to chill. Enjoy!!!