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• Ingredients
• 1 3-oz. package of ramen noodles (discard seasoning packet)
• 2/3 cup sliced almonds
• 2 Tbsp. sesame seeds
• 16 oz. shredded cabbage, or a bag of coleslaw mix
• 1 cup shredded carrot
• 4 scallions, thinly sliced
• 2 mandarin oranges, sectioned and then sections sliced in half
• Dressing

• Dressing Ingredients
• 1/4 cup rice vinegar
• 3 Tbsp. olive oil
• 2 Tbsp. honey
• 1 Tbsp. soy sauce
• Salt and pepper to taste

Break ramen noodles into pieces. In a 425 degree F oven, on a sheet pan, toast noodles and almond slices for five minutes. [I put parchment paper on my pan, but probably didn’t need to do so.] Sprinkle sesame seeds over all, and return pan to oven for 1-3 minutes, watching closely, until everything smells great and looks golden brown. Remove from heat and set aside to cool to room temperature.

Whisk together dressing ingredients.

When ready to serve, mix together all ingredients and serve immediately. Yield is about 8 servings.

NOTE: The recipe originated at Well Plated by Erin. What makes the dish delightful is the crunchiness. It starts softening immediately, so you want to serve as soon as you add moisture to the ramen noodles. The salad does save under refrigeration, but it’s a different kind of salad then with soft noodles. I have made this using different recipes, ones that required a cooked dressing so the process had to begin too far ahead. I really like this recipe because it’s super easy. It makes a good potluck dish because that single package of ramen goes such a long way.