Ramen Noodle Salad

Step 1

Heat 1 teaspoon toasted sesame oil in a medium frying pan over medium heat until shimmering. Add 2/3 cup slivered almonds and cook, stirring often, until just starting to brown, about 1 minute. Stir in 2 tablespoons white sesame seeds and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until light golden brown and toasted, 2 to 2 1/2 minutes more. Remove the pan from the heat.

Step 2

Without opening the packages, smash 2 (3-ounce) packages instant ramen noodles with the flat side of a meat mallet or rolling pin until the noodles are crushed into small pieces no larger than a slivered almond. Open up the packages; discard the seasoning packets or reserve for another use.

Step 3

Open 1 (15-ounce) can mandarin orange segments in light syrup. Transfer 2 tablespoons of the syrup to a large bowl. Drain the remaining syrup from the oranges.

Step 4

Add 1/4 cup rice vinegar, 2 tablespoons toasted sesame oil, 1 tablespoon granulated sugar, and 1 tablespoon soy sauce to the mandarin orange syrup, and whisk to combine. While whisking constantly, slowly drizzle in 1/4 cup neutral oil and whisk until combined.

Step 5

When ready to serve, gently fold the almond mixture, ramen noodles, 1 (14 to 16-ounce) package coleslaw mix, and 2 thinly sliced medium scallions into the dressing with a flexible spatula. Gently fold in the mandarin oranges. Garnish with more thinly sliced scallions if desired.