Halal Sumi Salad With Almonds Recipe

About this recipe

A refreshing and crunchy cabbage salad with a tangy dressing, toasted almonds, and ramen noodles, perfect for a satisfying dinner. This halal-friendly dish is quick to prepare and full of flavor.

Ingredients

• 150 Ml Clearspring Organic Brown Rice Vinegar, 150Ml
• 210G Clearspring Organic Miso Soup Ramen Noodles, 210G
• 80G Roasted Sesame Seeds With Curry, 80G
• 1Pc White Cabbage 1pc
• 125 g Roasted Pumpkin Seeds - Indian Snacks 125 Gm (4.40 Oz)
• - Silver Spoon Granulated Sugar
• - Ktc Vegetable Oil
• 1 Bunch Spring Onions 1 Bunch

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. Toast 1/4 cup of sesame seeds and 1/4 cup of pumpkin seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant. Remove from heat and let cool.
4. 4. Thinly slice 1 medium cabbage and 2 green onions. Place them in a large mixing bowl.
5. 5. Just before serving, break the ramen noodles into small pieces and add them to the bowl with the cabbage and green onions. Pour the dressing over the salad and toss to combine.
6. 6. Sprinkle the toasted sesame seeds and pumpkin seeds over the salad. Serve immediately for a crunchy and flavorful dinner.