Asian-Inspired Cabbage And Almond Salad Recipe

About this recipe

A refreshing no-bake dinner salad featuring crunchy cabbage, toasted almonds, and ramen noodles, tossed in a tangy rice vinegar dressing. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 1 pc Cabbage Red
• 100 g Kab'S Jackpot 2X Chicken Schezwan Ramen Noodles
• 20 Ltr Rice Vinegar Mizkan Suehiro Su
• 500Ml Habit Toasted Sesame Oil Cold Presses
• 200 g Livyor Raw Sunflower Seeds
• 5 kg Whole Farm Grocery Sugar (5 Kg)

Instructions

1. 1. In a small bowl, whisk together 1/2 cup toasted sesame oil, 4 tablespoons sugar, and 4 tablespoons rice vinegar until the sugar dissolves completely.
2. 2. Break 2 packages of ramen noodles into small pieces and set aside.
3. 3. Toast 1/2 cup sunflower seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
4. 4. Thinly slice 1 head of cabbage and combine it in a large mixing bowl.
5. 5. Add the broken ramen noodles and toasted sunflower seeds to the cabbage. Pour the prepared dressing over the mixture and toss well to coat evenly.
6. 6. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled for a crisp and flavorful dinner.