Ingredients:

  • 2 packages (3 oz each) dry instant ramen noodles (discard seasoning packets)
  • 1/4 cup slivered almonds
  • 2 tablespoons white sesame seeds
  • 1/2 medium head green cabbage (finely shredded)
  • 1/4 small head red (purple) cabbage (finely shredded)
  • 2 large carrots (julienned or grated)
  • 6 stalks spring onions (scallions), thinly sliced
  • 1/4 cup fresh coriander (cilantro), packed
  • 1/4 cup neutral oil (e.g., canola, grapeseed)
  • 1/4 cup rice wine vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon light brown sugar or honey
  • 1 teaspoon fresh ginger, finely grated
  • 1 clove garlic, minced
  • Sea salt and freshly ground black pepper, to taste

Instructions:

  1. Prep the Noodles: Unwrap the dry ramen blocks and roughly crumble them into small, bite-sized pieces. Discard the seasoning packets.
  2. Toast the Toppings: Combine the crumbled ramen, slivered almonds, and sesame seeds on a baking sheet.
  3. Bake or Pan-Toast: Toast at 180°C (350°F) for 5–7 minutes, tossing halfway, until golden brown and fragrant. Alternatively, toast in a dry pan over medium heat. Watch carefully, as they burn quickly.
  4. Cool: Transfer the toasted mixture to a separate plate immediately to halt the cooking process and allow them to cool completely.
  5. Shred the Vegetables: Finely shred both the green and red cabbage. Julienne or coarsely grate the carrots. Thinly slice the spring onions and roughly chop the coriander.
  6. Combine Salad Base: Place all shredded and sliced vegetables (cabbage, carrots, onions, coriander) into the large mixing bowl.
  7. Whisk the Vinaigrette: In a small jar or bowl, combine all Vinaigrette ingredients: neutral oil, vinegar, soy sauce, sesame oil, sugar/honey, grated ginger, and minced garlic. Whisk vigorously or shake the jar until the dressing is emulsified. Taste and adjust seasoning with salt and pepper.
  8. Partial Dressing (Optional): If chilling the salad, pour half of the vinaigrette over the vegetables and toss well. Cover and chill for at least 30 minutes to allow the flavors to penetrate.
  9. The Crunch Integration: Just before serving, drizzle the remaining dressing over the salad base. Toss thoroughly.
  10. Final Garnish: Sprinkle the cooled, toasted ramen, almonds, and sesame seeds over the top of the salad. Give it one final, gentle toss to distribute the crunch.
  11. Serve Immediately: Serve straight away while the toasted ramen is at its crispiest best.