Name: Crunchy Ramen Noodle Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: Serves 8
Ingredients: 450 g (1 lb) shredded green cabbage or coleslaw mix; 4 spring onions/scallions, sliced; 2 x 85 g (3 oz) packets instant ramen noodles, seasoning discarded; 75 g (1/2 cup) sliced almonds; 35 g (1/4 cup) sunflower seeds; 120 ml (1/2 cup) neutral oil; 60 ml (1/4 cup) rice vinegar; 50 g (1/4 cup) granulated sugar; 30 ml (2 tbsp) soy sauce; 1 tsp (5 ml) toasted sesame oil

Crunchy Ramen Noodle Salad

A crisp cabbage salad with toasted ramen, almonds and a sweet-savoury sesame dressing.

YieldServes 8

Prep20 minutes

Cook8 minutes

Total28 minutes

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Instructions

Heat the oven to 180°C/350°F. Break the dry ramen into small pieces and spread it on a baking tray with the almonds and sunflower seeds.
Toast for 6-8 minutes, stirring once, until lightly golden. Leave to cool completely.
Put the cabbage and spring onions/scallions in a large bowl.
Whisk the neutral oil, rice vinegar, sugar, soy sauce and sesame oil until the sugar is mostly dissolved.
Just before serving, add the toasted ramen mixture and dressing to the cabbage. Toss thoroughly and serve immediately.

Notes

For a softer salad, dress the cabbage 20 minutes before serving, then add the toasted ramen just before serving.
Add cooked shredded chicken to make the salad a light main dish.

Crunchy Ramen Noodle Salad

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Ingredients

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Dressing

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Crunchy Ramen Noodle Salad

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Ingredients

Salad

Dressing

Instructions

Notes

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