 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Before opening the ramen noodles, gently crush them while they're still in the bag. Remove the seasoning packet before sprinkling the crushed noodles over the cabbage mixture. Ingredients:
8 cups thinly sliced savoy cabbage (about 1 head) |
1 cup julienne-cut carrot |
3/4 cup sliced green onions (about 4) |
1 (3-ounce) package ramen noodles, uncooked and crumbled (omit seasoning packet) |
1 tablespoon sliced almonds, toasted |
1 tablespoon unsalted sunflower seeds, toasted |
2 teaspoons sesame seeds, toasted |
1/3 cup seasoned rice vinegar |
3 tablespoons sugar |
2 tablespoons vegetable oil |
2 teaspoons dark sesame oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Combine first 3 ingredients in a large bowl; toss well. Sprinkle with noodles, almonds, sunflower seeds, and sesame seeds; toss gently.
2. Combine vinegar and remaining 5 ingredients in a small bowl; stir with a whisk. Pour vinegar mixture over cabbage mixture; toss well. Cover and chill 1 hour. Toss gently just before serving.
|
|