Ingredients
- 2 tbspvegetable oil
- 2 tbsprice vinegar
- 1 ½ tbspsoy sauce
- 1 tsphoney (to taste)
- ½ tsptoasted sesame oil
- 13 oz package of dried ramen noodles, flavor seasoning discarded, crushed into small pieces
- 2 cupsslaw mix (shredded (green & purple cabbage and carrots))
- 1green onion (sliced)
- 2 tbspfresh cilantro (chopped)
- 3 tbspalmonds (thinly sliced)
- 1 tbspsunflower seeds
- sea salt and freshly cracked pepper (to taste)
Directions
- 1
Make the dressing by combining the vegetable oil, rice vinegar, soy sauce, honey, and sesame oil in a small glass jar. Seal with a lid and shake well; set aside to allow flavors time to mingle.
- 2
Toast the noodles in a small skillet over medium heat. Cook, stirring often, until toasted & slightly golden, about 3-4 minutes. Remove from heat and set aside to cool completely.
- 3
Make the salad by combining the slaw mix, green onion, cilantro, almonds, sunflower seeds, and cooled ramen noodles in a bowl.
- 4
Serve the salad by drizzling some of the well-shaken dressing on top, to taste, and toss it to coat it evenly. Season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.