Crunchy ramen and cabbage salad

Delight in the fusion of textures with this savory crunchy ramen and cabbage salad. A perfect balance of flavors awaits with every bite.

Ingredients:

• 1 cup sliced almonds
• 1 3–4-oz. package any flavor instant ramen noodles
• 1 cup distilled white vinegar
• 1 cup extra-virgin olive oil
• ⅔ cup sugar
• Kosher salt, freshly ground pepper
• 1 small head of green cabbage (about 1 lb.), thinly sliced
• ½ small head of red cabbage (8 oz.), thinly sliced
• 1 bunch scallions, thinly sliced

Instructions:

1. Heat the oven to 350°F. Place almonds on a baking sheet with edges and toast them until they turn golden brown, for about 8 to 10 minutes. Allow them to cool.
2. While waiting for the almonds, take out the seasoning packet from the ramen noodles and keep it aside. Crush the noodles either with your hands or a rolling pin until they break into small pieces ranging from the size of a peanut to a walnut.
3. In a small bowl, vigorously mix together vinegar, oil, sugar, and the seasoning from the ramen packet until the sugar dissolves completely. Season the dressing with salt and pepper. In a large bowl, combine green and red cabbage, scallions, half of the crushed ramen noodles, half of the toasted almonds, and half of the dressing. Toss everything together. Add more of the dressing if needed (any extra dressing can be saved for later use). Sprinkle the remaining ramen noodles and almonds on top of the salad.
4. Prepare ahead: The dressing can be made up to 1 week in advance. Cover it and refrigerate.

Summary:

• Calories: 3674 kcal
• Fat: 280 g
• Protein: 42 g
• Carbs: 269 g
• Potassium: 2636 mg
• Magnesium: 398 mg