Ingredients
For Salad:
Red cabbage- 1 small head
Green onions- 1 bunch
Slivered almonds- 1/4 cup
Cilantro- 4 sprigs
For Dressing
Vinegar -3 tbsp
Lemon juice -1 tbsp
Sesame oil- 1/4 cup
Chopped garlic- 1 tsp
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Turn oven on to 250 degrees F 2) Crumble the ramen noodles roughly and sprinkle the soy sauce to coat the crumbled noodles 3) Bake in a 250 deg oven in a tray for 20 minutes 4) Meanwhile chop green onions into little rings 5) Shred red cabbage into long thin slaw like pieces 6) Chop cilantro 6) Whisk together all dressing ingredients 7) Roast slivered almonds on a pan until light and golden 8) Transfer cabbage, green onions, cilantro, almonds to a bowl and pour dressing on top and mix gently. 9) Scatter crispy noodles atop salad and toss again and serve before noodles get too soggy (within 5-10 minutes)
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Toast for nutty depth — tahini, gomashio, garnish, bread
King of blue cheeses — salads, dressings, steak, pear pairing
Stone-ground whole sesame — runny, smooth, for best hummus
Ground sesame paste — hummus, halva, dressings, sauces
Large olive wood salad bowl — toss and serve at the table
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Toast for nutty depth — tahini, gomashio, garnish, bread
King of blue cheeses — salads, dressings, steak, pear pairing
Stone-ground whole sesame — runny, smooth, for best hummus
Ground sesame paste — hummus, halva, dressings, sauces
Large olive wood salad bowl — toss and serve at the table