Crunchy Cabbage & Ramen Noodle Salad
 
 
Adapted from the kitchn blog recipe
Author:
Serves: 4
Ingredients
  • 3 cups shredded green cabbage (about 7 ounces)
  • 1 cup shredded red cabbage (about 3 ounces)
  • 1 cup shredded carrot (about 3 ounces)
  • ¼ cup shelled edamame
  • ¼ cup seasoned rice vinegar
  • 2 tablespoons roasted sesame oil (Kadoya brand recommended)
  • 2 tablespoons canola oil
  • 2 teaspoons honey
  • 2 teaspoons roasted sesame seeds, white, black or a combination of both
  • 1 (3-ounce) package ramen noodles, crushed and toasted (discard seasoning packet)
  • ¼ cup thinly sliced green onions
  • ¼ cup sliced almonds, toasted
Preparation
  1. Place shredded cabbage, carrot and edamame in a large bowl.
  2. Combine seasoned rice vinegar, sesame oil, canola oil, honey, and sesame seeds in a jar. Shake to combine ingredients.
  3. Preheat toaster oven (or oven) to 325 degrees. Spread crushed ramen noodles on a foil lined baking sheet and toast for about 4 minutes. Watch closely so it doesn't burn.
  4. Toast sliced almonds for 4 -5 minutes. If you use your oven, you'll have enough space to toast the ramen and almonds at the same time (on separate pans). The ramen and almonds should be slightly toasted with just a hint of golden color.
  5. Add dressing to the cabbage mixture by the spoonful. Toss, then fold in ramen, green onions and almonds. Toss again and serve right away.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2016/05/15/crunchy-cabbage-ramen-noodle-salad/