Ramen Cabbage Salad
This is a flavorful, fresh salad. Add the noodles and dressing just prior to serving to keep the noodles crispy.
|1 (16-ounce) bag||coleslaw mix|
|3||green onions, chopped|
|1 (3-ounce) package||ramen noodles, crushed (discard the flavoring packet)|
|1/2 cup||slivered almonds|
|2 tablespoons||sesame seeds|
|1/3 cup||vegetable oil|
|3 tablespoons||rice vinegar|
|1 tablespoon||lite soy sauce|
|2 tablespoons||white sugar|
Preheat oven to 350 degrees. Toast almonds and sesame seeds on a small rimmed baking sheet or other small baking dish for 5 to 7 minutes or until just slightly golden brown.
Place ramen noodles in a gallon sized zippered plastic storage bag. Seal the bag and crush the noodles using a rolling pin.
Toss together the cabbage, green onions, and crushed ramen noodles in a large serving bowl.
In a small mixing bowl, whisk together oil, rice vinegar, soy sauce, and sugar. Pour dressing over cabbage mixture and toss evenly to coat. Add toasted almonds and sesame seeds and toss lightly to combine. Serve immediately.
Make-Ahead Tip: Mix everything together except the crushed ramen noodles and dressing. When you are ready to serve, add the noodles and dressing and toss to combine.