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  • 2 3-ounce packages Ramen noodles
  • 1 cup sliced almonds
  • 3 tablespoons sesame oil, divided
  • 2/3 cup canola oil
  • 1/3 cup rice vinegar
  • 1/4 cup sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame seeds
  • 6 cups shredded cabbage
  • 4 scallions, thinly sliced


Serves: 6 as a side


Preheat oven to 425°F.

Place the dry ramen noodles into a ziptop bag and crush with a rolling pin into bite-sized pieces (it shouldn’t take more than a few whacks.) Add the sliced almonds, 1 tablespoon of sesame oil and one packet of the ramen flavoring to the broken noodles, seal the bag and shake to coat. Spread the mixture onto a baking sheet and bake for 5 minutes, or until golden brown and fragrant. Remove from oven and let cool.

For the dressing, whisk together the canola oil, vinegar, sugar, soy sauce, ground ginger, sesame seeds and the remaining 2 tablespoons of sesame oil into a small bowl until well-combined.

In a large bowl, toss together the cooled toasted ramen, the cabbage, scallions and all of the dressing. Cover with plastic wrap and place in the fridge for at least 2 hours or overnight. Serve chilled.

The slaw can be made 2 days ahead of time.