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Asian Ramen Slaw

This asian ramen slaw is a crunchy, satisfying salad with shredded cabbage, toasted almonds, and sesame seeds tossed in a sweet, tangy dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 0.5 medium head green cabbage shredded
  • 0.5 medium head red cabbage shredded
  • 2 3-ounce packs ramen noodles, crushed (seasoning discarded)
  • 1/2 cup sliced almonds toasted
  • 2 tablespoons sesame seeds toasted
  • 1/3 cup rice vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 1 teaspoon fresh ginger minced
  • 1 garlic clove minced

Method
 

  1. Preheat the oven to 350°F (175°C). Spread almonds and sesame seeds on a baking sheet and toast for 5 minutes until golden. Let cool.
  2. In a dry skillet over medium heat, toast crushed ramen noodles for 2–3 minutes until lightly browned. Remove and cool.
  3. In a large bowl, combine shredded green and red cabbage, toasted almonds, sesame seeds, and ramen crumbs.
  4. Whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic until smooth.
  5. Pour dressing over the cabbage mixture; toss gently to coat all ingredients evenly.
  6. Chill for at least 10 minutes before serving to let the flavors meld.