Ingredients:

  • 3 blocks (3 oz/85g each) Instant Ramen Noodles (discard seasoning packets)
  • 1 cup Sliced Almonds
  • 1/4 cup Sesame Seeds (White or Mixed)
  • 1 cup Green Onions (scallions), white parts separated
  • 3 cups Shredded Red Cabbage
  • 3 cups Shredded Green Cabbage
  • 2 cups Shredded Carrots
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Vegetable Oil (or Canola Oil)
  • 1/4 cup Granulated Sugar
  • 3 tablespoons Soy Sauce (Low Sodium preferred)
  • 1 tablespoon Toasted Sesame Oil
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground Ginger (Dried)
  • Green tops of Green Onions, for garnish

Instructions:

  1. Heat a large skillet or wok over medium heat. Add the uncooked ramen blocks and break them up slightly. Toast, stirring frequently, until lightly golden brown and brittle (about 3–5 minutes). Remove noodles from the skillet.
  2. Add the sliced almonds and sesame seeds to the same skillet. Toast until fragrant (1–2 minutes). Immediately transfer all toasted ingredients (noodles, almonds, seeds) to a small bowl and set aside.
  3. Whisk the dressing: In a medium bowl, combine the apple cider vinegar, vegetable oil, sugar, soy sauce, toasted sesame oil, minced garlic, and ground ginger. Whisk vigorously until the sugar is completely dissolved and the dressing is emulsified.
  4. Combine vegetables: In a large mixing bowl, toss together the red cabbage, green cabbage, carrots, and the white parts of the green onions.
  5. Assemble the salad: Add the broken ramen noodles to the vegetable mixture. Pour about two-thirds of the dressing over the salad and toss thoroughly to coat the vegetables and noodles.
  6. Marinate: Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to allow the noodles to soften slightly and absorb the dressing.
  7. Final Toss & Garnish: Just before serving, add the toasted almonds, sesame seeds, and the reserved green tops of the green onions. Toss again. Add more reserved dressing if needed for desired moisture.