A vibrant and flavorful cold salad combining crunchy vegetables, toasted ramen noodles, and a tangy dressing, perfect for a quick and satisfying meal.
Ingredients
Dressing
0.25cuplow sodium soy sauce
0.5cupseasoned rice vinegar
0.75cupmild olive oil
3tablespoonshoney
1.5teaspoonsgrated ginger
1.5teaspoonsgrated garlic
1teaspoonsesame oil
6ouncepackages ramen noodles((crushed and season packet discarded))
0.75cupsliced almonds(reserve 1-2 tablespoons for garnish after toasting)
5cupsthinly sliced green cabbage(about ⅔ of a large head)
1.5cupsthinly sliced red cabbage(about ⅓ of a small head)
1cupmatchstick carrots
0.5cupsliced green onions(plus additional for garnish if desired)
Instructions
Combine soy sauce, rice vinegar, olive oil, honey, ginger, garlic, and sesame oil in a jar; shake vigorously or whisk until emulsified.
Preheat oven to 350°F (177°C). Line a baking sheet with parchment.
Spread ramen noodles and sliced almonds on the baking sheet; toast for 5-7 minutes until golden. Cool completely and reserve 1-2 tablespoons of almonds for garnish.
In a large bowl, combine cabbage, carrots, green onions, cooled ramen, and toasted almonds. Pour dressing over and toss to coat.
Transfer to a serving bowl; garnish with reserved almonds and green onions before serving.
Notes
For extra crunch, toast the almonds until golden but watch carefully to prevent burning.