Ingredients
Scale
- 2 packages ramen noodles (discard seasoning packets)
- 1/2 medium head green cabbage, thinly shredded
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1/2 teaspoon sesame oil
Instructions
- Step 1: Break up the ramen noodles into small pieces. Toast the ramen noodle pieces, almonds, and sunflower seeds in a dry skillet over medium heat until golden brown and fragrant, about 5-7 minutes, stirring frequently to prevent burning. Set aside to cool.
- Step 2: In a large bowl, combine the shredded cabbage, carrots, and green onions.
- Step 3: In a separate small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil until the sugar is dissolved. This is your dressing.
- Step 4: Just before serving, pour the dressing over the cabbage mixture and toss well to coat.
- Step 5: Add the toasted ramen noodle mixture, almonds, and sunflower seeds to the salad and toss gently to combine. Serve immediately to prevent the noodles from getting soggy.
Notes
- Toasted ramen, almonds, and seeds can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
- This salad is best enjoyed immediately, but if you have leftovers, store the dressed salad separately from the toasted noodle mixture to maintain crunch.
- Consider adding grilled chicken or shrimp to transform this side dish into a satisfying and flavorful main course.
- For extra flavor, lightly crush the toasted ramen mixture with your hands before adding it to the salad, releasing more of its nutty aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American