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INGREDIENTS:5 packagesraw ramen noodles, original flavor, broken up into 1-in. chunks (reserve seasoning packets)
1 ½ lbs.chicken meat, cooked, diced ½-in.
1 cupgreen onions, sliced 1/8-in.
2 cupscarrot, julienne
6 cupsgreen grapes, whole, stemmed
3 lbs.green cabbage, shredded
1 cupsliced almonds, toasted
¼ cupsesame seeds, toasted (half white seeds, half black seeds) For the dressing: 5 packetsreserved seasoning from ramen packages 1¼ cupswhite wine vinegar 2 Tbsps.sesame oil 1 cupsalad oil 1¼ cupssugar 1 Tbsp.Kosher salt ¼ tsp.crushed red pepper flakesDIRECTIONS:1. Place all salad ingredients in container.

2. In a stainless bowl, whisk together dressing ingredients until sugar is dissolved.

3. Pour dressing over salad and toss to coat. Refrigerate 1 hour before serving. SERVINGS:34 4-oz. side servings From:California Table Grape Commission PHOTO CREDIT:Photo Credit: