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2 packages KoyoⓇ Garlic Pepper Ramen, broken into small pieces, seasoning packets reserved
½ cup tamari almonds, roughly chopped
1 tablespoon sesame seeds
1 tablespoon black sesame seeds (or use 2 tablespoons plain sesame seeds total)
⅓ cup preferred vegetable oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon toasted sesame oil
1 garlic clove, minced
½” piece fresh ginger, peeled and minced
1 cup frozen shelled edamame
2 cups finely shredded red cabbage
4 green onions, thinly sliced
1 carrot, peeled and cut into matchsticks
2 mandarin oranges, peeled and divided into segments
- In a medium dry skillet over medium heat, toast ramen noodles, stirring occasionally, until golden brown, about 5 minutes. Transfer noodles to a large bowl and add almonds, and sesame seeds.
- To a small jar with a tight-fitting lid add oil, soy sauce, rice vinegar, lime juice, sesame oil, garlic, ginger, and one ramen seasoning packet. Place lid on jar and shake well to combine. Set aside.
- In a small saucepan combine edamame and 1 cup water. Bring to a boil, reduce the heat, and simmer 3 minutes. Drain well.
- To bowl with ramen noodles add cooked edamame, cabbage, green onion, carrot, and oranges and toss well. Pour dressing over salad and toss to combine.