Ingredients:
For the Salad:
1 package (3 oz) ramen noodles, uncooked and crushed (discard seasoning packet)
1 cup shredded cabbage
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced almonds, toasted
1/4 cup sunflower seeds
1/2 cup chopped cilantro
1/4 cup chopped red bell pepper
For the Dressing:
1/4 cup olive oil
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
Salt and pepper to taste
Instructions:
1. Prepare the Salad:
– In a large bowl, combine the shredded cabbage, shredded carrots, sliced green onions, toasted almonds, sunflower seeds, chopped cilantro, and chopped red bell pepper.
– Add the crushed, uncooked ramen noodles to the bowl and mix well.
2. Make the Dressing:
– In a small bowl or jar, whisk together the olive oil, rice vinegar, soy sauce, honey, sesame oil, minced garlic, grated ginger, salt, and pepper until well combined.
3. Dress the Salad:
– Pour the dressing over the salad and toss to coat all the ingredients evenly.
4. Chill and Serve:
– Let the salad sit for about 15-20 minutes to allow the flavors to meld and the noodles to soften slightly.
– Serve chilled.
