Lively Asian-Inspired Salad Packed with Crunchy Veggies and Nuts
Fresh cabbage, crispy ramen, carrots, and almonds, all mixed up in a tasty, tangy dressing. Perfect for lunch or as a fun, flavorful side.
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Cooking tools:
- Microplane
- Kitchen scale
- Mason jar
- Skillet
- Chef's knife
- Cutting board
- Serving bowl
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Airtight container
- Zip-top bag
Ingredients
- 95 grams almonds, slivered and toasted
- 50 grams chopped green onions
- 130 grams thinly sliced carrots
- 170 grams uncooked ramen noodles, broken into chunks, seasoning removed
- 400 grams shredded cabbage mix
- 2 cloves minced garlic
- 30 millilitres natural honey
- 120 millilitres light olive oil
- 60 millilitres rice-based vinegar
- 5 millilitres sesame-flavored oil
- 1 tablespoon freshly grated ginger
- A sprinkle of salt, as needed
- Ground black pepper, to taste
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