Crunchy Ramen Noodle Salad 🍜🥗
📋 Ingredients:
2 packages ramen noodles, crushed (discard seasoning packets)
1/2 cup sliced almonds
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup vegetable oil
1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons honey
1 teaspoon sesame oil
1 teaspoon grated ginger
1 garlic clove, minced
4 cups shredded cabbage or coleslaw mix
1 cup shredded carrots
4 green onions, thinly sliced
Fresh cilantro, chopped, for garnish
📝 Instructions:
1️⃣ In a large skillet over medium heat, toast crushed ramen noodles, almonds, sunflower seeds, and sesame seeds until golden brown and fragrant, stirring frequently.
2️⃣ In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic to make the dressing.
3️⃣ In a large bowl, combine shredded cabbage, shredded carrots, and sliced green onions.
4️⃣ Pour the dressing over the cabbage mixture and toss to coat evenly.
5️⃣ Add the toasted ramen noodle mixture to the salad and toss again until combined.
6️⃣ Garnish with chopped fresh cilantro before serving.
Notes 💡:
◻️ Customize the salad with additional vegetables like bell peppers or snap peas for extra crunch and flavor. 🌶️
◻️ This salad can be made ahead of time, but wait to add the toasted ramen noodle mixture until just before serving to maintain its crunch. 🕒
◻️ Serve as a side dish or add grilled chicken or tofu for a complete meal. 🍗🥢
