Ingredients
The following ingredients have 8 Servings
- 2 3 oz. pkgs. dry ramen, broken into small pieces, seasoning packets discarded
- 4 tablespoons butter - optional if toasting ramen in skillet
- 1 cup sliced almonds
- 1 medium green cabbage, (thinly sliced (8-10 cups))
- 3 cups thinly sliced red cabbage
- 2 cups shredded carrots
- 2 11 oz. cans mandarin oranges, drained
- 3/4 cup dried cranberries, (optional but recommended)
- 1 bunch green onions, sliced (1 cup)
- 1/3 cup loosely packed cilantro, chopped
- ¼ cup roasted salted sunflower seeds
- 3 tablespoons toasted sesame seeds
- 1/2 cup light olive oil
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons Asian sweet chili sauce
- 3 tablespoons sugar, more or less to taste
- 2 tablespoons low-sodium soy sauce
- 1 ½ tablespoons poppy seeds (optional)
- 1 tablespoon toasted sesame oil
- 2 teaspoons freshly grated ginger
- 2 cloves garlic, minced or ½ teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instruction
- Prep: Preheat oven to 400 degrees F if toasting the ramen in the oven verses the skillet. The oven method is slightly healthier but you’ll miss that buttery crunch. Both methods will work, but I recommend the skillet if you're okay with a little extra butter.
- Dressing: Add all of the dressing ingredients to a mason jar with a tight-fitting lid or a small bowl. Shake jar or whisk dressing vigorously. Refrigerate until ready to use.
