Ingredients:
- Salad:
- 1/2 medium head of green cabbage, shredded (or use 4 cups pre-shredded cabbage mix)
- 1 package instant ramen noodles (any flavor; you’ll only use the noodles, not the seasoning packet)
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup sliced almonds, toasted
- 1/4 cup sunflower seeds (optional, for extra crunch)
- Dressing:
- 1/4 cup olive oil or vegetable oil
- 3 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey (or sugar)
- 1/2 teaspoon sesame oil
- Salt and pepper, to taste
Instructions:
- Prepare the Salad:
- Break the ramen noodles into small pieces. Place them in a plastic bag and lightly crush them with a rolling pin for even pieces.
- In a large bowl, combine the shredded cabbage, carrots, green onions, almonds, and sunflower seeds (if using).
- Make the Dressing:
- In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, and sesame oil. Season with salt and pepper to taste.
- Assemble the Salad:
- Pour the dressing over the cabbage mixture and toss well to coat.
- Just before serving, sprinkle the crushed ramen noodles on top for maximum crunch.
- Serve:
- Serve immediately or let sit for 10 minutes for the flavors to meld. Enjoy your delicious, crunchy ramen and cabbage salad!
