Sesame and almond flavours dominate this Japanese inspired cabbage salad filled with plenty of veggies and healthy plant proteins and fats.
16
Ingredients
1 ½cupsalmonds
½cupsesame seeds
1head cabbageshredded
1lbsliced mushrooms
2cupsedamame beans
½ to 1bunch green onionssliced
2packages instant noodlesramen
Dressing:
½cupsesame oil
½cupcanola oil
¼cupalmond butter
3tbspsoy sauce
2clovesgarlicminced
¼cupmirinor 4 tbsp vinegar and 1 tbsp sugar
2packages of instant noodle seasonings
Instructions
Turn the oven on to broil. Place the almonds in a baking pan. Bake for ~4 minutes or until they become fragrant and start to brown. Watch them like a hawk! They burn quickly!
Pour the almonds into a large bowl and place the sesame seeds on the baking tray. Bake for 2-3 minutes or until they start to turn a golden brown. Again: watch them like a hawk!
Add the sesame seeds to the bowl along with the cabbage, mushrooms, edamame beans, green onions, and crushed instant noodles.
Add all dressing ingredients to a blender. Start on low then turn up to medium and blend until smooth.
Pour the dressing over the salad and stir to combine.
Notes
This salad tastes best fresh! It's still delicious the next day but after sitting a day in the fridge the noodles will turn soft.
Add a sliced hard-boiled egg to top each person's bowl to make this salad meal-worthy!