Vegetarian Sumi Salad With Toasted Almonds Recipe

About this recipe

A refreshing and crunchy vegetarian salad featuring cabbage, toasted almonds, sesame seeds, and ramen noodles, all tossed in a flavorful dressing. Perfect for a light dinner or a side dish.

Ingredients

• 1 pack (100 g) Nutraj Classic Safed Til | Sesame Seeds | Natural
• 1 pc Cabbage Red
• 3 x 100 g Yu Korean Ramen Noodles - Cheesy Veg Carbonara - Pack Of 3
• 150 g Spring Onion (Kandychi Path)
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch

Instructions

1. 1. Heat 2 tablespoons of oil in a skillet over medium heat. Add 1/4 cup of slivered almonds and 1/4 cup of sesame seeds, stirring frequently, and toast them until they are golden brown and fragrant, about 3-4 minutes. Remove from heat and set aside to cool.
2. 2. Thinly slice 1 medium cabbage and chop 8 green onions. Place them in a large mixing bowl.
3. 3. Break 2 packs of ramen noodles into small pieces and add them to the bowl with the cabbage and green onions.
4. 4. In a separate small bowl, prepare the dressing by combining your preferred vegetarian-friendly dressing (about 1/2 cup) or make your own with soy sauce, rice vinegar, a touch of sugar, and sesame oil. Mix well.
5. 5. Pour the dressing over the cabbage mixture and toss everything together until evenly coated.
6. 6. Add the toasted almonds and sesame seeds to the salad and gently mix to combine.
7. 7. Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld together.
8. 8. Serve chilled as a light dinner or side dish. Enjoy!