Ingredients:

  • 6 cups shredded cabbage or coleslaw mix
  • 1 cup shredded carrots
  • 1/2 cup sliced green onions
  • 1/2 cup slivered almonds
  • 1 package ramen noodles
  • 2 tbsp vegetable oil
  • 1 tbsp sesame seeds
  • 1/2 cup vegetable oil
  • 1/4 cup rice vinegar
  • 3 tbsp granulated sugar
  • 1 ramen noodle seasoning packet

Instructions:

  1. Heat 2 tbsp of vegetable oil in a skillet over medium heat. Add broken ramen noodles and slivered almonds, stirring constantly for 3–5 minutes until golden-brown. Remove from heat and stir in sesame seeds; set aside to cool.
  2. In a small bowl or jar, whisk together 1/2 cup vegetable oil, rice vinegar, sugar, and the ramen noodle seasoning packet until the sugar is fully dissolved.
  3. In a large bowl, toss together the shredded cabbage, carrots, and green onions.
  4. Pour the dressing over the vegetables and fold gently to coat. Just before serving, fold in the toasted noodle and almond mixture.