Ingredients:

  • 2 packages (3 ounces/85g each) ramen noodles, seasoning packets discarded
  • 1/4 cup (60ml) vegetable oil
  • 1 small head green cabbage, shredded (about 4 cups/200g)
  • 1 cup (120g) shredded carrots
  • 1/2 cup (60g) thinly sliced green onions
  • 1/2 cup (75g) slivered almonds, toasted
  • 1/4 cup (30g) sesame seeds, toasted
  • 1/2 cup (120ml) vegetable oil
  • 1/4 cup (60ml) rice vinegar
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) grated fresh ginger
  • 1 clove garlic, minced

Instructions:

  1. Break the ramen noodles into bite-sized pieces. Toast in vegetable oil in a skillet over medium heat until golden brown, stirring frequently. Remove from heat and let cool.
  2. In a large bowl, combine the shredded cabbage, carrots, and green onions.
  3. In a small bowl or jar, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic.
  4. Just before serving, add the toasted ramen noodles, toasted almonds, and sesame seeds to the salad base.
  5. Pour the peanut dressing over the salad and toss well to combine. Serve immediately.