Sesame Cabbage Salad

My mom started making this salad at least 15 years ago, and it's always been a favorite of mine.  Crunchy cabbage, noodles and nuts in a sweet dressing - yum!

Salad:
1 medium head cabbage (red or green or a mixture of the two), shredded or sliced very thinly, about 4 1/2 c.
5 green onions, thinly sliced
15 oz. can sweet corn niblets, drained
9 oz. frozen sweet peas
6 oz. can sliced mushrooms, drained

Dressing:
1+ tsp. chicken bouillon base (I use "Better than Bouillon" in a jar from Costco because it has no MSG.  The original recipe uses just the seasoning packet from the Ramen noodle package, and you could in a pinch.  If you want this to be a vegetarian recipe, you'll need to use vegetable bouillon.)
1/4 c. tarragon vinegar (or I use rice vinegar and shake in a few flakes of dried tarragon.)
1/4 c. olive oil
2 tsp. sesame oil (optional, but tasty)
3 Tab. sugar
1/4 tsp. pepper

Final Additions:
1 package Ramen noodles, without seasoning packet, crushed to 3/4 inch pieces
1/2 c. sliced or slivered almonds, toasted
2 Tab. sesame seed, toasted

Combine all salad ingredients in large bowl.  Combine all dressing ingredients in small separate bowl & blend well.  Pour dressing over salad and mix to coat.  Refrigerate at least 2 hours.  Before serving, mix in noodles, almonds and sesame seeds.