Ingredients
Scale
- 2 3-ounce packets ramen noodles, flavor packets discarded
- 1/2 cup chopped almonds
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- Kosher salt
- Freshly ground black pepper
- 1/4 head red cabbage (thinly sliced (2 cups))
- 1/4 head green cabbage (thinly sliced (2 cups))
- 5 green onions (thinly sliced)
- 1 large carrot (shaved into ribbons using a vegetable peeler)
- 1 tablespoon sesame seeds (plus more for garnish)
- 1 10.7-ounce can mandarin oranges, drained
- 1 avocado (diced)
Instructions
- Preheat oven to 400°F. Break up ramen noodles into 1″ pieces and mix with almonds on a baking sheet. Toast until golden, about 6 to 8 minutes, stirring once. Let cool.
- Whisk together olive oil, rice vinegar, sesame oil, soy sauce, and honey in a large bowl. Season with salt and pepper.
- Add red and green cabbage, green onions, carrot, and sesame seeds. Let sit in the refrigerator for at least 20 minutes, tossing occasionally.
- Just before serving, fold in mandarin oranges, avocado, cooled noodles, and almonds. Toss to combine.
- Garnish with sesame seeds before serving. Enjoy your crunchy, flavorful salad!