Ingredients:

  • 1 (3 ounce/85g) package dry ramen noodles, discard seasoning packet
  • 1/4 cup (25g) slivered almonds
  • 1/4 cup (25g) sunflower seeds
  • 1 cup (85g) shredded cabbage, red or green
  • 1 cup (85g) shredded carrots
  • 1/2 cup (50g) thinly sliced green onions (scallions)
  • 1/2 cup (75g) shelled edamame, cooked
  • 1 cup (150g) cooked chicken, shrimp, or tofu, diced (Optional)
  • 1/4 cup (60ml) vegetable oil
  • 3 tablespoons (45ml) rice vinegar
  • 2 tablespoons (30ml) soy sauce, low sodium
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15g) grated fresh ginger
  • 1 clove garlic, minced (approx. 1 teaspoon / 5g)
  • 1/2 teaspoon (2.5ml) ground black pepper

Instructions:

  1. Break ramen noodles into smaller pieces. In a large skillet, toast noodles, almonds, and sunflower seeds over medium heat, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Watch carefully to avoid burning! Remove from heat and let cool.
  2. Shred cabbage and carrots. Thinly slice green onions. If using, cook chicken, shrimp, or tofu and dice.
  3. In a small bowl or jar, whisk together vegetable oil, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and pepper until well combined.
  4. In a large mixing bowl, combine shredded cabbage, shredded carrots, green onions, and edamame. Add cooled toasted noodles and nuts. Add the cooked protein (if using).
  5. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for later. Add dressing just before serving for maximum crunch!