If you love a good potluck ramen noodle salad, but not the endless steps to make it, you’re going to love this one. You make the salad, we’ll make the dressing. The result is a craveable, crunchy cabbage feast in just twenty minutes. Be sure to toast your almonds together with your ramen. It makes a world of difference.
Ingredients:
2 (3 oz) pkgs dry ramen, broken into small pieces, seasoning packet discarded
1 cup sliced almonds
6 cups thinly sliced green cabbage (13 oz)
2 cups thinly sliced red cabbage (5 oz)
2/3 cup chopped green onions
2 cups matchstick carrots
1 cup BRIANNAS Organic Honey Ginger Vinaigrette
Directions:
Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed baking sheet.
Toast for 3 minutes, remove from oven, toss mixture and spread out even. Return to oven and toast until golden brown, about 4 minutes longer. Let cool.
Add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture to a large salad bowl. Pour dressing over salad, toss well, and serve right away.
Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed baking sheet.
Toast for 3 minutes, remove from oven, toss mixture and spread out even. Return to oven and toast until golden brown, about 4 minutes longer. Let cool.
Add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture to a large salad bowl. Pour dressing over salad, toss well, and serve right away.