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Ingredients:
- 2 (3 oz) pkg. dry ramen, broken into small pieces,* seasoning packet discarded
- 1 cup Fisher Sliced Almonds
- 6 cups thinly sliced green cabbage** (13 oz)
- 2 cups thinly sliced red cabbage (5 oz)
- 2 cups matchstick carrots
- 2/3 cup chopped green onions
- Dressing
- 1/2 cup light olive oil
- 1/4 cup rice vinegar
- 1/4 cup honey (can use more or less to taste)
- 1 Tbsp peeled and minced fresh ginger
- 1 tsp minced garlic
- 1/2 tsp toasted sesame oil
- Salt and freshly ground black pepper, to taste**
Instructions:
For the dressing: In a mixing bowl whisk together light olive oil, rice vinegar, honey, ginger, garlic, and sesame oil, and season with salt and pepper to taste. Refrigerate while preparing salad ingredients.
For the salad: Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed 18 13-inch baking sheet.
Toast in preheated oven for 3 minutes, remove from oven and toss the mixture, and then spread out evenly. Return to oven and toast until golden brown about 3 - 4 minutes longer. Let cool.
To a large salad bowl add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture.
Stir dressing then pours over salad. Toss well and serve.
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