Recipe information
Ingredients for - Ramen Noodle Salad
1. 2 3-ounce packets ramen noodles, flavor packets discarded -
2. 1/2 c. chopped almonds -
10. 1/4 head red cabbage, thinly sliced (2 cups) -
11. 1/4 head green cabbage, thinly sliced (2 cups) -
12. 5 green onions, thinly sliced -
13. 1 large carrot, shaved into ribbons using a vegetable peeler -
14. 1 tbsp. sesame seeds, plus more for garnish -
15. 1 10.7-ounce can Mandarin oranges, drained -
How to cook deliciously - Ramen Noodle Salad
1. Stage
Preheat oven to 400º with a rack set in the middle. Break up ramen noodles into 1" pieces and mix on a rimmed baking sheet with almonds. Toast until golden, 6 to 8 minutes, stirring once. Let cool completely.
2. Stage
Whisk together olive oil, rice vinegar, sesame oil, soy sauce, and honey in a large bowl and season with salt and pepper.
3. Stage
Add red and green cabbages, green onions, carrot, and sesame seeds. Let sit at least 20 minutes and up to 4 hours in the refrigerator, tossing occasionally.
4. Stage
Just before serving, fold in Mandarin oranges, avocado, cooled noodles and almonds and toss to combine.
5. Stage
Garnish with sesame seeds before serving.
