Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Noodles - Break up the ramen noodles into smaller pieces by placing the unopened bags on a flat surface and gently hitting them with a rolling pin or your hands.
- Step 2: Toast the Nuts and Seeds - In a dry skillet over medium heat, add the slivered almonds and sesame seeds. Toast them for about 3-5 minutes, stirring frequently until they are golden brown and fragrant.
- Step 3: Chop the Cabbage - While the nuts and seeds are toasting, slice the napa cabbage into thin strips.
- Step 4: Make the Dressing - In a separate bowl, mix together the vegetable oil, sugar, vinegar, and the contents of the ramen noodle seasoning packets. Whisk until well-blended.
- Step 5: Combine Ingredients - In a large mixing bowl, combine the broken ramen noodles, toasted almonds, sesame seeds, and chopped napa cabbage. Pour the dressing over and toss until well coated.
- Step 6: Chill and Serve - Let the salad sit in the refrigerator for at least 30 minutes before serving for optimal flavor.
Notes
- Prepare the salad a day in advance, keeping the dressing separate until serving.
- Adjust the dressing to your taste for more tanginess by adding extra vinegar.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.