2 (2.8-oz.) packages baked Ramen Noodle Soup Mix
1/2 cup Slivered Almonds
2 Tablespoon Sesame Seeds
1 Tablespoon Canola Oil
1/2 small Green Cabbage, shredded (about 4 cups)
2 medium Carrots, shredded (about 1 1/2 cups)
1 bunch Scallions or Green Onions, chopped
Dressing Ingredients:
1/4 cup Orange Juice
1/4 cup White Cider Vinegar
2 Tablespoon Granulated Sugar
2 Tablespoon Low-sodium Soy Sauce
1 teaspoon Sesame Oil
Preheat oven to 350-F degrees. Crumble the Ramen
noodles onto a large baking sheet with sides. (Discard
the seasoning packet or save for later use in
another recipe.) Add almonds, sesame seeds, and
canola oil. Toss the mixture to evenly distribute
the oil. Bake for 5 minutes, or until noodles are
golden brown. Let cool on the baking sheet.
Prepare the salad dressing: Combine the orange
juice, cider vinegar, sugar, soy sauce, and sesame
oil in a small bowl or a jar with a tight-fitting
lid. Whisk or shake the ingredients together
until the sugar has dissolved. Refrigerate to
store; shake or whisk the mixture again just
prior to use.
Just before serving, combine cabbage, carrots,
and scallions in a large bowl. Add the toasted
noodle mixture and all of the dressing. Mix well
and serve cold.
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