Helen'S Cabbage Salad - cooking recipe

Ingredients

Salad
1 medium head savoy cabbage, shredded
1/2 head napa cabbage, shredded
1 1/2 cups finely sliced sweet onions, like Walla Walla or 1 1/2 cups vidalia onions
2 -3 cups fresh bean sprouts
1 cup sliced almonds
3 -4 cups shredded chicken meat, from breasts and thighs
salad dressing
6 tablespoons vinegar
6 tablespoons sugar (or sugar substitute of your choice)
5 tablespoons soy sauce
1 teaspoon Dijon mustard

Preparation

Combine the shredded cabbages and onions in a LARGE BOWL. (I use a Tupperware Fix-n-Mix) Add the bean sprouts, shredded chicken meat and almonds. Toss until well mixed.
Mix the dressing ingredients in a Quick-Shake or similar container until well blended. Pour dressing over the cabbage mixture, This could take two bowls, because of the amount of ingredients. Do not be concerned once the cabbages come in contact with the dressing, it will be able to store in a large bowl. Cover and refrigerate over night or 6 hours minimum.