Ingredients:
- 1 package of ramen noodles (discard seasoning packet)
- 4 cups of shredded green cabbage
- 1/2 cup of shredded carrots
- 1/4 cup of chopped green onions
- 1/4 cup of sliced almonds
- 1/4 cup of sunflower seeds
- 1/4 cup of rice vinegar
- 2 tablespoons of honey
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Preheat the oven to 350°F (175°C).
- Break up the ramen noodles into small pieces and spread them out on a baking sheet. Toast them in the preheated oven for 5-7 minutes, or until golden brown and crispy.
- In a large mixing bowl, combine the shredded cabbage, carrots, green onions, almonds, and sunflower seeds.
- In a separate mixing bowl, whisk together the rice vinegar, honey, vegetable oil, soy sauce, garlic, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Add the toasted ramen noodles to the salad and toss again.
- Serve immediately or refrigerate until ready to serve.
Enjoy your crunchy ramen and cabbage salad!