This Crunchy Asian Slaw with Ramen is a delightful twist on a classic salad, featuring a mix of fresh vegetables, toasted ramen noodles, and a tangy dressing.
Prepare the cabbage by shredding it finely and place it in a large mixing bowl.
Use a sharp knife or a mandoline slicer for even shreds.
Chop the green onions and add them to the bowl with the cabbage.
Include both the green and white parts of the onion for a balanced flavor.
Toast the sliced almonds and sesame seeds on a baking sheet in the oven at 350°F for 5 minutes.
Keep an eye on the nuts and seeds to prevent burning.
Break the ramen noodles into small pieces and set them aside.
Use your hands or a rolling pin to crush the noodles evenly.
In a separate bowl, whisk together the rice vinegar, sugar, salt, pepper, and vegetable oil to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Combine the cabbage, green onions, toasted almonds, sesame seeds, and ramen noodles in the large mixing bowl.
Mix gently to avoid breaking the noodles too much.
Pour the dressing over the salad and toss to coat evenly.
Add the dressing gradually to avoid over-dressing the salad.
Serve the salad immediately or refrigerate for up to 2 hours before serving.
Letting the salad sit allows the flavors to meld together beautifully.
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