A fresh and flavorful salad with such a satisfying crunch! Made with two types of cabbage, thin cut almonds, crisp ramen noodles and a sweet and tangy dressing.
Ready in: 26minutes
2(3 oz) pkgs.dry ramen,broken into small pieces,* seasoning packet discarded
1cupFisher Sliced Almonds
6cups thinly slicedgreen cabbage**(13 oz)
2cups thinly slicedred cabbage(5 oz)
2/3cupchopped green onions
1/2cuplight olive oil
1/4cuphoney(can use more or less to taste)
1Tbsp peeled and mincedfresh ginger
1/2tsptoasted sesame oil
Salt and freshly ground black pepper,to taste***
For the dressing: In a mixing bowl whisk together light olive oil, rice vinegar, honey, ginger, garlic, sesame oil and season with salt and pepper to taste. Refrigerate while preparing salad ingredients.
For the salad: Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed 18 by 13-inch baking sheet.
Toast in preheated oven 3 minutes, remove from oven and toss mixture and then spread out even. Return to oven and toast until golden brown about 3 - 4 minutes longer. Let cool.
To a large salad bowl add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture.
Stir dressing then pour over salad. Toss well and serve.
*The fastest way to break the ramen is to leave in the package (unopened) and crush with a rolling pin, just be careful not to crush into tiny little bits. For more uniform size you can break it up by hand.
**8 cups (1 lb) napa cabbage works great too. If you want a less crunchy salad it's a great option.
***I use 3/4 tsp salt and 1/2 tsp pepper (not included in nutrition estimate).