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

• 80G Roasted Sesame Seeds With Curry, 80G
• 1Pc White Cabbage 1pc
• 5 X 120G Samyang Potato Ramen Multi Pack Noodles, 5 X 120G
• Bunch Spring Onion (Bunch)
• - Ktc Vegetable Oil
• 250 ml Balsamic Vinegar Honey 250Ml

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 1/2 cup of balsamic vinegar. 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!