Crunchy Ramen and Cabbage Salad

​6–8 servings







​Ingredients
1 cup sliced almonds
13–4-oz. package any flavor instant ramen noodles
1cup distilled white vinegar
1 cup extra-virgin olive oil
⅔cup sugar
Kosher salt, freshly ground pepper1 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

​Preparation
Step 1. Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Step 2. Meanwhile, remove seasoning packet from ramen noodles and set aside. Crush noodles with your hands or a rolling pin until pieces are peanut- to walnut-size.

Step 3. Vigorously whisk vinegar, oil, sugar, and ramen seasoning from reserved packet in a small bowl until sugar is dissolved. Season dressing with salt and pepper. Combine green and red cabbage, scallions, half of ramen noodles, half of almonds, and half of dressing in a large bowl and toss to combine. 

Add more dressing if needed (reserve any remaining dressing for another use). Top salad with remaining ramen and almonds.
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Do ahead: Dressing can be made 1 week ahead. Cover and chill.

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