CITRUS RAMEN NOODLE SALAD

 

INGREDIENTS:

  • 2 packages ramen noodles (discard seasoning)
  • 1/2 cup sliced almonds
  • 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

 

DRESSING:

  • 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

 

METHOD:

  1. Position a rack in the center of the oven and preheat the oven to 220°C.
  2. 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.
  3. 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.
  4. 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.

 

Recipe adapted from Little Spice Jar: Asian Ramen Noodle Salad