Ramen Noodle Salad (Print Version)
# Ingredients:
→ Salad
01 -
95 grams almonds, slivered and toasted
02 -
50 grams chopped green onions
03 -
130 grams thinly sliced carrots
04 -
170 grams uncooked ramen noodles, broken into chunks, seasoning removed
05 -
400 grams shredded cabbage mix
→ Dressing
06 -
2 cloves minced garlic
07 -
30 millilitres natural honey
08 -
120 millilitres light olive oil
09 -
60 millilitres rice-based vinegar
10 -
5 millilitres sesame-flavored oil
11 -
1 tablespoon freshly grated ginger
12 -
A sprinkle of salt, as needed
13 -
Ground black pepper, to taste
# Instructions:
01 -
Toss olive oil, rice vinegar, honey, garlic, ginger, and sesame oil into a jar with a lid. Shake it like you mean it until it's all mixed. Add a pinch of salt and pepper if you'd like.
02 -
Toss the shredded coleslaw, crunchy ramen bits, carrots, green onions, and toasted almonds into a big bowl. Trash those ramen seasoning extras—they won't be needed.
03 -
Drizzle the dressing over your salad. Mix it all around so everything gets coated. Serve it right away for crunchier noodles or let it chill for softer vibes.
# Notes:
01 -
Use a dry skillet to toast almond slivers on medium heat until they turn golden and smell sweet for an extra tasty touch.