Crunchy Ramen Cabbage Dinner Salad Recipe

About this recipe

A quick and satisfying dinner salad featuring crunchy ramen noodles, fresh cabbage, and a tangy-sweet dressing. Perfect for solution seekers looking for a simple yet flavorful meal.

Ingredients

• 3 x 100 g Yu Korean Ramen Noodles - Cheesy Veg Carbonara - Pack Of 3
• 1 pack (200 g) Daily Good Sunflower Seeds
• 20 Ltr Rice Vinegar Mizkan Suehiro Su
• 200 g Livyor Raw Sunflower Seeds
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Break 2 packs of ramen noodles into small pieces and toast them in a dry skillet over medium heat for 3-4 minutes until golden brown. Set aside to cool.
2. 2. In a large bowl, combine 1/4 cup raw sunflower seeds and the toasted ramen noodles.
3. 3. In a separate bowl, whisk together 1/2 cup mustard oil, 1/2 tsp pepper, 1 tbsp sugar, 1 tsp salt, and 3 tbsp rice vinegar until the sugar dissolves and the dressing is well combined.
4. 4. Pour the dressing over the mixture and toss thoroughly to coat all the ingredients evenly.
5. 5. Let the salad sit for 10 minutes to allow the flavors to meld, then serve immediately for a crunchy and refreshing dinner.