• Chop red cabbage into thin slices, either by hand or using a mandolin slicer. Place red cabbage in large bowl and gently toss with 2 Tbs rice vinegar.
• Chop green cabbage into thin slices and add to the red cabbage. Add sliced carrots, green onions and cooked chopped chicken.
• Set oven to broil. Place sliced almonds and sesame seeds on a baking sheet and broil for 2-3 minutes, or until both are slightly browned. Watch carefully as it browns quickly. Remove from oven and cool slightly. Add sesame seeds and almonds to cabbage.
• Place 2 blocks of gluten free ramen noodles in a small heat-proof bowl. Cover with boiling water and allow to sit for 3 minutes or until the blocks soften and pull apart with a fork. Drain and discard water and drizzle 1 Tbs canola oil over the noodles and toss to prevent from sticking.
• Place noodles on baking sheet and spread out. Place under broiler for 5-7 minutes, or until the noodles are slightly browned and begin to get crunchy. Remove from oven and allow to cool completely before breaking apart further into small pieces and adding to cabbage.

Dressing:

• In a small bowl, whisk together all of the dressing ingredients. (Your recipe will have a total of 4 Tbs rice vinegar, 2 Tbs to toss with cabbage and 2 Tbs for the dressing) Pour over cabbage mixture and gently toss to combine.
• Serve immediately or refrigerate until chilled and ready to serve.