A delightful and easy-to-make Asian-inspired cabbage salad with a crunchy topping and tangy dressing.
Toast the sesame seeds and almonds in a skillet over medium heat until golden and fragrant.
Keep stirring the seeds and nuts to prevent burning and ensure even toasting.
Crush the instant noodles into small pieces and add them to the skillet. Toast until lightly browned.
Break the noodles into small pieces for a more even crunch.
In a large mixing bowl, combine the shredded cabbage and chopped green onions.
Use a sharp knife to achieve thin, even slices of cabbage.
In a separate bowl, whisk together the soy sauce, cider vinegar, sugar, and sesame oil until well combined.
Taste the dressing and adjust the sweetness or tanginess to your preference.
Pour the dressing over the cabbage mixture and toss to coat evenly.
Toss gently to avoid bruising the cabbage.
Top the salad with the toasted sesame seeds, almonds, and crushed noodles.
Add the topping just before serving to maintain its crunch.
Serve the salad immediately and enjoy the fresh, crunchy flavors.
Pair with your favorite Asian-inspired main dish for a complete meal.
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