about the recipe
If you're looking for a way to impress your family at the next BBQ, be sure not to miss this crispy noodle salad! It's a colorful, crunchy, and incredibly tasty take on a classic salad that will have everyone coming back for more. We combine the tender crunch of fresh vegetables with the irresistible texture of crispy noodles, and top it all off with a delicious dressing that will leave your taste buds singing with joy!
INGREDIENTS
Salad – 12 oz cabbage shredded – 4 ounces shredded carrots – 3 green onions chopped – 3 ounces instant gluten free ramen noodles – 2 tablespoons sesame seeds – ⅓ cups slivered almonds Dressing – ¼ cup extra virgin olive oil – 1 tablespoon sesame oil – ¼ cup rice wine vinegar – 1 tablespoon soy sauce coconut aminos or tamari for gluten free – ⅛ cup sugar or sweetener of choice
– Preheat oven to 325 degrees. Line a baking sheet with parchment paper. – Crush ramen noodles into ½ inch chunks or smaller. Combine with sesame seeds and almonds in a medium bowl, tossing thoroughly.
– Transfer the mixture to a prepared baking sheet and toast for 10 minutes, tossing every two to three minutes and watching closely to avoid burning.
– Meanwhile, combine the dressing ingredients in a blender and process until emulsified.
– Place cabbage, carrots, and green onions in a large bowl.
– Add toasted noodle mixture and dress with the dressing.
– Toss thoroughly and serve.