Ingredients:
- One package of Ramen noodles (discard seasoning packet).
- Four cups of green cabbage shredded
- Half a cup of grated carrots
- Green onions, 1/4 cup chopped
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- 1/4 cup rice vinegar
- Honey 2 Tablespoons
- Use two tablespoons of vegetable oil
- Soy sauce, one tablespoon
- One minced garlic clove
- Taste salt and pepper
Instructions:
- Preheat the oven to 175degC (350degF).
- Spread the ramen noodles out on a baking tray. They should be toasted in a preheated oven for 5 to 7 minutes or until crispy and golden brown.
- Combine the carrots, sunflower seeds, almonds, and green onions in a large bowl.
- Combine the rice vinegar with honey, vegetable oils, soy sauces, garlic, and salt in a separate bowl.
- Pour the dressing on top of the mixture and mix well.
- Add the toasted Ramen noodles to your salad and mix again.
- Serve immediately or keep refrigerated until ready to use.
Enjoy crunchy ramen with cabbage salad!