Description
A vibrant and refreshing cold salad featuring crunchy toasted ramen noodles, shredded cabbage, and sliced almonds tossed in a sweet and savory soy-ginger vinaigrette.
Ingredients
Scale
- 2 packages (3 ounces each) ramen noodles, flavor packets discarded
- 16 ounces shredded coleslaw mix (cabbage and carrots)
- 1 bunch green onions, thinly sliced
- 1/2 cup slivered almonds
- 1/4 cup toasted sunflower seeds
- 1/2 cup vegetable oil
- 1/3 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
Instructions
- Preheat your oven to 350°F (175°C).
- In a small jar, whisk together vegetable oil, rice vinegar, sugar, and soy sauce until the sugar is completely dissolved.
- Crush the dry ramen noodles into bite-sized pieces and spread them on a baking sheet with the slivered almonds.
- Toast the noodles and almonds for 5 to 7 minutes until golden brown and fragrant.
- In a large mixing bowl, combine the coleslaw mix and sliced green onions.
- Pour the dressing over the vegetables and toss well to coat.
- Just before serving, fold in the toasted noodles, almonds, and sunflower seeds to ensure maximum crunch.
Notes
- Toast the noodles and seeds to unlock a deep, nutty flavor.
- Whisk the dressing thoroughly so the sugar doesn’t settle at the bottom.
- Add the crunchy elements at the very last second to prevent them from getting soggy.
- Discard the seasoning packets to control the sodium levels.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: No-Cook / Toasting
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 8g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg