Ramen Noodle Cabbage Salad (Print Version)
Crunchy noodles, fresh cabbage, carrots, almonds, and tangy sesame dressing deliver vibrant flavor.
# Ingredients:
→ Salad
01 -
400 grams coleslaw mix
02 -
170 grams dry ramen noodles, broken into pieces, seasoning packets discarded
03 -
130 grams matchstick carrots
04 -
50 grams sliced green onions
05 -
95 grams slivered almonds, toasted
→ Dressing
06 -
120 millilitres olive oil
07 -
60 millilitres rice vinegar
08 -
30 millilitres honey
09 -
2 cloves garlic, minced
10 -
1 tablespoon minced ginger
11 -
5 millilitres sesame oil
12 -
Salt, to taste
13 -
Black pepper, to taste
# Instructions:
01 -
Combine olive oil, rice vinegar, honey, minced garlic, ginger, and sesame oil in a mason jar with a tight-fitting lid. Shake vigorously until the mixture is well-blended. Season with salt and black pepper to taste.
02 -
Break the dry ramen noodles into small pieces and place them in a large mixing bowl. Add the coleslaw mix, matchstick carrots, sliced green onions, and toasted slivered almonds. Discard the ramen seasoning packets.
03 -
Pour the dressing over the salad ingredients. Toss thoroughly to coat all components evenly. Serve immediately for maximum crunch, or let sit briefly if a softer noodle texture is preferred.
# Notes:
01 -
Toast the almonds in a dry pan over medium heat until golden and aromatic for enhanced flavor.