Ingredients:

  • 2 packages (3 oz/85g each) ramen noodles, seasoning packets discarded
  • 1/4 cup (30g) slivered almonds
  • 1/4 cup (20g) sesame seeds
  • 1 medium head (about 400g) green cabbage, shredded
  • 2 carrots (about 150g), peeled and shredded
  • 3 green onions (scallions), thinly sliced
  • 1 red bell pepper (about 150g), seeded and thinly sliced
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons (30ml) soy sauce (low-sodium preferred)
  • 2 tablespoons (30g) granulated sugar
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5g) grated fresh ginger
  • 1 clove garlic, minced (about 3g)
  • 1/4 teaspoon (1g) black pepper

Instructions:

  1. Break ramen noodles into bite-sized pieces. Heat a large skillet over medium heat. Add ramen, almonds, and sesame seeds. Toast, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Remove from skillet and let cool completely.
  2. Shred the cabbage and carrots. Thinly slice the green onions and red bell pepper.
  3. In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic, and pepper until well combined.
  4. In a large bowl, combine the shredded cabbage, carrots, green onions, and red bell pepper. Add the toasted ramen noodle mixture.
  5. Pour the dressing over the salad and toss gently to coat. Serve immediately for maximum crunch, or chill for later. If chilling, toss again just before serving.