Ramen Noodle Salad

Name: Ramen Noodle Salad
Prep time: 25 min
Total time: 45 min
Ingredients: 2 3-ounce packets chicken-flavored ramen noodles, one seasoning packet reserved; 1/2 c. chopped almonds; 2 tbsp. extra-virgin olive oil; 2 tbsp. rice vinegar; 1 tbsp. toasted sesame oil; 1 tbsp. low-sodium soy sauce; 1 tbsp. 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 tbsp. sesame seeds, plus more for garnish; 1 10.7-ounce can Mandarin oranges, drained; 1 avocado, diced

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Prep Time: 25 minutes

Total: 45 minutes

Servings: 6

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Instructions

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Preheat oven to 400º with a rack set in the middle. Break up ramen noodles into 1" pieces and mix on a rimmed baking sheet with almonds. Toast until golden, 6 to 8 minutes, stirring once. Let cool completely. Whisk together olive oil, rice vinegar, sesame oil, soy sauce, and honey in a large bowl and season with salt and pepper. Add red and green cabbages, green onions, carrot, and sesame seeds. Let sit at least 20 minutes and up to 4 hours in the refrigerator, tossing occasionally. Just before serving, fold in Mandarin oranges, avocado, cooled noodles and almonds and toss to combine. Garnish with sesame seeds before serving.

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