Ingredients:

  • 2 packages (3 oz / 85g each) ramen noodles, seasoning packets discarded
  • 1/4 cup (30g) slivered almonds
  • 1/4 cup (30g) sesame seeds
  • 2 cups (200g) shredded green cabbage
  • 1 cup (100g) shredded purple cabbage
  • 1 large carrot, shredded (about 1 cup / 100g)
  • 1 red bell pepper, thinly sliced
  • 2 green onions, thinly sliced
  • 1 cup (150g) cooked, grilled, or rotisserie chicken, shredded (or firm tofu, cubed and pan-fried)
  • Optional: 1/2 cup (75g) edamame, shelled
  • 1/4 cup (60ml) vegetable oil (like canola or sunflower)
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) sesame oil
  • 1 tablespoon (15g) honey or maple syrup
  • 1 tablespoon (15g) grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon (3g) ground black pepper

Instructions:

  1. In a dry skillet over medium heat, toast the ramen noodles (broken into bite-sized pieces), almonds, and sesame seeds until golden brown and fragrant, stirring frequently. Watch carefully to prevent burning! Remove from heat and set aside to cool.
  2. In a small bowl or jar, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey/maple syrup, ginger, garlic, and pepper until well combined.
  3. In a large bowl, combine the green cabbage, purple cabbage, shredded carrot, red bell pepper, green onions, chicken (or tofu), and optional edamame.
  4. Just before serving, pour the vinaigrette over the salad and toss gently to coat.
  5. Sprinkle the toasted ramen noodle mixture, almonds, and sesame seeds over the salad and toss lightly again. Serve immediately for maximum crunch!