- 1
Ingredients
- 1/2 head cabbage, finely chopped
- 4 green onions, chopped
- 1 pkg. Top Ramen noodles (beef or chicken), crumbled
- 1/2 c. sliced almonds
- 1 pkg. sunflower seeds (optional)
- 2 tbsp. sugar
- 3 tbsp. rice wine vinegar
- 1/2 c. salad oil
- 2 teaspoons soy sauce
- 1/4 teaspoon sesame oil
- pinch of salt and black pepper
- Flavor packet from the noodles
Preparation
Step 1
(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days! Or if you like the noodles to be soft refrigerate overnight stirring occasionally.)