Ingredients
Equipment
Method
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet and spread the broken ramen noodles (from the 23-oz packages, seasoning packets discarded), 3/4 cup sliced almonds, and 2 tablespoons sesame seeds in a single even layer.
- Toast the noodle/almond/seed mixture in the oven for 6 minutes, stirring or flipping once halfway through (about at 3 minutes) so it browns evenly. Remove from the oven and let cool completely on the baking sheet.
- While the toasted mixture cools, make the dressing: in a bowl (or a jar with a tight lid) combine 1/4 cup olive oil, 1/4 cup rice vinegar, 1/2 teaspoon toasted sesame oil, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons minced ginger, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Whisk or shake until well combined.
- In a large mixing bowl combine 4 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 cup julienned carrots, and 1/4 cup chopped green onion. Pour the dressing over the vegetables and toss until the vegetables are evenly coated.
- Add the cooled toasted ramen/almond/seed mixture to the dressed vegetables and toss gently right before serving so the crunch stays crisp.
Notes
Toasting the ramen noodles beforehand is a completely optional step, however, it does give a great layer of flavor to the salad that makes it taste even better.
If you prefer not to use an oven, you can toast the noodles in a skillet.
The dressing can be made 2-3 days ahead of time if it’s stored in an airtight container or jar with a lid and properly sealed. Shake or whisk up before using.
Do not make the mistake of using the ramen noodle seasoning packet or it will throw off the natural flavors in this salad.
Although leftovers will last about 24 hours, this salad is best consumed immediately for the best flavor and texture.
Store any leftover salad in the fridge for 1-2 days in an airtight container. It’s best to keep the salad separate from the dressing if possible to avoid the crunchy vegetables from wilting.
If making ahead, store the dressing and the toasted noodles separate from the salad. Combine everything right before serving. This way everything will stay nice and crunchy!
If you prefer not to use an oven, you can toast the noodles in a skillet.
The dressing can be made 2-3 days ahead of time if it’s stored in an airtight container or jar with a lid and properly sealed. Shake or whisk up before using.
Do not make the mistake of using the ramen noodle seasoning packet or it will throw off the natural flavors in this salad.
Although leftovers will last about 24 hours, this salad is best consumed immediately for the best flavor and texture.
Store any leftover salad in the fridge for 1-2 days in an airtight container. It’s best to keep the salad separate from the dressing if possible to avoid the crunchy vegetables from wilting.
If making ahead, store the dressing and the toasted noodles separate from the salad. Combine everything right before serving. This way everything will stay nice and crunchy!