Cabbage ramen noddle salad

1 head of Cabbage
2 packages ramen noodle (oriental flavor)
1 pkg sliced almonds
2 ozs seasame seeds
1/2 cup chopped mushrooms
1 green/yellow bell peppers
1/2 cup snow peas
1 small can water chesnuts
1/3 cup dipping olive oil
1/3 cup rice vinegar
1/3 cup water
3 cups popcorn chicken
1/2 cup stir fry sauce
1/2 cup water

Cut up all of the head of the cabbage. Put into a bowl. Put almonds and sesame on a cookie sheet and toast in the oven 350.(Watch them they toast quickly). Next cut up mushrooms, bell peppers really small and mix in the with the cabbage. Add snow peas. Open can of water chesnuts and drain. In seperate bowl mix 1/3 cup oil, water, vinegar, mix really well. Next crush ramen noodles, open and pull out oriental season pack and set noodles aside. Add oriental seasoning to the dressing mixture. Taste if too bitter add a tsp of sugar or honey. (some vinegars taste more bitter that others) Mix dressing again. Add water chesnuts to this and mix again. Microwave popcorn chicken (or bake) according to directions. In another bowl (big enough to hold the chicken) mix the stir fry sauce and water. When chicken is done add this to the stir fry sauce mixture and cover all of the chicken.
Now add the seasoned chicken to the salad, the toasted almonds and seasame seeds, add ramen to the salad and then add dressing and mix well and serve immediately. It is really good.

Number of Servings: 12

Recipe submitted by SparkPeople user COTTONQUEEN.