This Crunchy Asian Cabbage Salad is a delightful mix of textures and flavors, perfect for any occasion.
Preheat your oven to 350°F (175°C). Spread the almonds and sesame seeds on a baking sheet and toast them in the oven for about 5 minutes, or until they are golden and fragrant.
Keep an eye on the seeds and nuts as they toast quickly and can burn easily.
Chop the cabbage into thin shreds and slice the green onions finely. Place them in a large mixing bowl.
Use a sharp knife for even slices and to avoid bruising the vegetables.
Break the ramen noodles into small pieces while still in the package, then open and discard the seasoning packet.
Breaking the noodles in the package helps contain the mess.
In a small jar with a lid, combine the soy sauce, rice vinegar, sugar, sesame oil, and black pepper. Shake well to mix.
Taste the dressing and adjust the sweetness or saltiness to your preference.
Just before serving, add the toasted almonds, sesame seeds, and crushed ramen noodles to the cabbage mixture. Pour the dressing over the salad and toss everything together until well coated.
Mix the salad just before serving to keep the noodles crunchy.
Serve the salad immediately and enjoy its fresh, crunchy texture.
Garnish with additional sesame seeds or a sprinkle of chopped fresh herbs for a decorative touch.
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