Ingredients:

  • 4 cups shredded Green Cabbage
  • 2 cups shredded Red Cabbage
  • 1 cup shredded Carrots
  • 1/2 cup thinly sliced Spring Onions (Scallions), green parts only
  • 1/4 cup coarsely chopped Fresh Coriander (Cilantro)
  • 2 blocks Dried Ramen Noodles (discard seasoning packets)
  • 1/2 cup Slivered Almonds
  • 2 tablespoons Sesame Seeds
  • 1/2 cup Neutral Oil (Grapeseed or light olive oil)
  • 1/4 cup Unseasoned Rice Vinegar
  • 3 tablespoons Low-Sodium Soy Sauce
  • 3 tablespoons Granulated Sugar
  • 1 tablespoon finely grated Fresh Ginger
  • 1 teaspoon finely minced Garlic
  • 1 teaspoon Toasted Sesame Oil
  • Salt and Pepper, To Taste

Instructions:

  1. Crush the two dried ramen blocks lightly into irregular pieces (aim for thumbnail-sized pieces). Spread the crushed ramen, almonds, and sesame seeds evenly on a baking sheet.
  2. Toast the mixture in a preheated oven (350°F / 180°C) for 5 to 8 minutes, shaking halfway through, until golden brown and fragrant. Remove immediately and set aside to cool completely.
  3. Prepare the salad base: Finely shred the green and red cabbage, shred the carrots, thinly slice the spring onions, and roughly chop the coriander. Place all vegetables into a large mixing bowl and toss lightly.
  4. Prepare the vinaigrette: In a separate medium bowl, combine the neutral oil, rice vinegar, soy sauce, and granulated sugar. Whisk until the sugar is mostly dissolved.
  5. Whisk in the grated fresh ginger, minced garlic, and toasted sesame oil. Season generously with salt and pepper, tasting and adjusting the balance as needed.
  6. Pour the prepared vinaigrette over the salad base (the shredded vegetables). Toss well using tongs until all the vegetables are lightly coated. Cover and chill for at least 30 minutes to allow flavors to marry (recommended).
  7. Just before serving, add the completely cooled toasted ramen and nut mixture to the dressed salad. Toss lightly and serve immediately to maintain maximum crunch.