Crunchy Cabbage Ramen Salad Recipe

About this recipe

This vegetarian-friendly dinner salad combines crunchy cabbage, toasted almonds, and ramen noodles with a tangy sesame dressing. Perfect for a quick and satisfying meal.

Ingredients

• 20 Ltr Rice Vinegar Mizkan Suehiro Su
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 100 g Kab'S Jackpot 2X Chicken Schezwan Ramen Noodles
• 1 pc Cabbage Red
• 1 pack (100 g) Nutraj Classic Safed Til | Sesame Seeds | Natural
• 200 g Livyor Raw Sunflower Seeds
• 150 g Spring Onion (Kandychi Path)
• 1 kg Whole Farm Grocery Sugar (Packet)

Instructions

1. 1. In a small saucepan, combine 6 tablespoons of rice vinegar and 1/2 teaspoon of sugar. Heat over low heat, stirring until the sugar is fully dissolved.
2. 2. Remove the saucepan from heat and whisk in 1/2 cup of oil and the seasoning packets from 2 packages of ramen noodles until the mixture is well blended. Set aside to cool.
3. 3. Thinly slice 1 medium cabbage and 8 green onions. Place them in a large mixing bowl.
4. 4. Break the ramen noodles into small pieces and toast them in a dry skillet over medium heat until golden brown, about 3-4 minutes. Remove from heat and let cool.
5. 5. Toast 1/4 cup of sesame seeds and 1/4 cup of sunflower seeds in the same skillet over medium heat until fragrant, about 2-3 minutes. Stir frequently to prevent burning.
6. 6. Just before serving, add the toasted ramen noodles, sesame seeds, and sunflower seeds to the cabbage and green onions. Pour the dressing over the salad and toss well to combine.
7. 7. Serve immediately for a fresh and crunchy dinner option.