1 pack of cabbage coleslaw mix (approximately 400g)
2 cups purple cabbage
1/2 cup matchstick carrots
1/4 cup coriander, chopped
4 ClemenGold® fruit, segmented and diced
1/2 cup oil (canola or vegetable)
1/2 cup honey
3 tbsp. apple cider vinegar
3 tbsp. rice vinegar
1 tbsp. soy sauce
1 1/2 tsp. sesame oil
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/2 tsp. red pepper flakes
Position a rack in the center of the oven and preheat the oven to 220°C.
Spread the broken ramen noodles and sliced almonds out onto a baking sheet and toss to combine everything. Bake for 5 minutes or until they just start to get toasty and golden. Remove from oven, allow to cool for 5 minutes.
Add the ingredients of the dressing to a bowl and whisk in the oil. Alternately, you can add all the ingredients to a mason jar and just give it a good shake.
To assemble the salad: add all the ingredients together in a large bowl. Toss to combine. Add the dressing when ready to serve. The salad is best eaten the first day; it will lose the crunchy texture over time.