Crunchy veggies and noodles are coated in a tangy dressing in this pleasant slaw. —Taste of Home Test Kitchen
Ingredients
- 1 package (3 ounces) ramen noodles
- 3/4 cup shredded cabbage
- 3/4 cup shredded romaine
- 2 tablespoons sliced green onion
- 2 teaspoons slivered almonds, toasted
- 2 teaspoons sesame seeds, toasted
- 1 tablespoon rice vinegar
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons canola oil
- 1 teaspoon water
- 1/2 teaspoon sesame oil
- 1/4 teaspoon reduced-sodium soy sauce
- Dash salt
- Dash pepper
Directions
- Split ramen noodles in half and save the seasoning and half of the noodles for another use. Break apart remaining noodles; place in a bowl. Add the cabbage, romaine, onion, toasted almonds and sesame seeds.
- For dressing, in a jar with a tight-fitting lid, combine the next 8 ingredients; shake well. Add dressing to salad and toss to coat. Serve immediately.
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