Crunchy Cabbage And Almond Salad Recipe

About this recipe

A delightful dinner salad featuring crisp cabbage, toasted almonds, and a tangy sesame dressing. Perfect for those seeking a quick and satisfying meal solution.

Ingredients

• 400 g Organically Grown Cabbage (Patta Gobhi)
• 100 g Kab'S Jackpot 2X Chicken Schezwan Ramen Noodles
• 200 g Livyor Raw Sunflower Seeds
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1.8 Lit Ukemochi Rice Vinegar
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (100 g) Nutraj Classic Safed Til | Sesame Seeds | Natural
• 5 kg Whole Farm Grocery Sugar (5 Kg)

Instructions

1. 1. In a small bowl, whisk together 4 tablespoons of sugar, 1 teaspoon of black pepper, 1 cup of vegetable oil, 1 teaspoon of salt, and 6 tablespoons of rice vinegar until the sugar dissolves completely.
2. 2. Toast 8 tablespoons of slivered almonds and 8 tablespoons of sesame seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
3. 3. Thinly slice 1 medium head of cabbage and place it in a large mixing bowl.
4. 4. Crush 2 packages of ramen noodles into small pieces and add them to the bowl with the cabbage.
5. 5. Pour the prepared dressing over the salad mixture and toss well to combine.
6. 6. Add the toasted sesame seeds to the salad and gently mix to distribute evenly.
7. 7. Serve immediately for a crunchy texture, or let it sit for 10-15 minutes for the flavors to meld.