Crunchy Cabbage Salad with Toasted Ramen Noodles
This healthy cabbage salad has toasted instant ramen noodles, almonds, and sesame seeds. It's tossed in a delicious homemade honey & soy dressing!
Ingredients
- 340 g white cabbage, shredded (or 4 cups)
- 85 g carrot, shredded (or 1 cup)
- 6 green onions, chopped (or spring onions/scallions)
- 170 g edamame beans (or 1 cup)
- 1 orange optional
- 1 tbsp butter
- 70 g almonds (or ½ cup)
- 180 g instant ramen noodles, uncooked (or 2 instant ramen packets)
- 2 tbsp sesame seeds
Honey & Soy Dressing
- 4 tbsp extra-virgin olive oil (or ¼ cup)
- 4 tbsp apple cider vinegar (or ¼ cup)
- 2 tbsp soy sauce
- 1 tbsp honey
Instructions
- Shred the white cabbage and carrot, measure out the correct amounts and place into a large bowl. It's best to use a food processor for shredding the cabbage, and a box grater for the carrot.
- Chop the green onions and place into the bowl. Cook the edamame beans in boiling water for 5 minutes, drain, and add to the bowl. Peel and slice the orange into bite-size pieces (the orange is optional) and place into the bowl.
- Heat up a non-stick pan on medium heat with the tablespoon of butter. Lightly crush the ramen noodle packet with your hands (not too much - we don't want crumbs) and pour out into the pan. If it comes with a flavouring packet, discard or save for another day. Stir for about 30 seconds. Add in the almonds and sesame seeds and continue to stir everything until it turns golden brown. This takes 3-5 minutes in total (depending on the serving size). Turn off the heat and transfer everything to the cabbage bowl.
- Measure out the dressing ingredients into a jar with a lid. Shake well and pour over the salad. If you don't have a jar, whisk the ingredients in a separate bowl. Mix everything together and serve immediately. Enjoy!
- Any leftovers can be stored in an air-tight container in the fridge for up to 1 week. The ramen noodles lose their crunch the longer they sit, but it still tastes delicious!