Ingredients
-
- 1 pack ramen noodles, crumbled (discard seasoning)
- 2 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup slivered almonds, toasted
- 1/4 cup sunflower seeds
- 1/2 cup mandarin oranges (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1 clove garlic, minced
Instructions
- In a large bowl, combine the crumbled ramen noodles, shredded cabbage, shredded carrots, green onions, toasted almonds, and sunflower seeds.
- In a separate bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, sesame oil, ground ginger, and minced garlic.
- Pour the dressing over the salad and toss well to combine.
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
- Garnish with mandarin oranges before serving.
Notes
- Add Protein: Turn this salad into a full meal by adding grilled chicken, shrimp, or tofu.
- Spicy Version: Add sriracha or red pepper flakes to the dressing for a spicy kick.
- Crispy Tofu: Instead of chicken or shrimp, add crispy fried tofu for a vegetarian option.
- More Veggies: Add bell peppers, cucumbers, or snap peas for extra crunch and color.
- Prep Time: 10 minutes
- Cook Time: 05 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: Asian-Inspired
- Diet: Vegan
