Crunchy Ramen & Cabbage Salad

Ingredients:

• 1 package of ramen noodles (discard seasoning packet)

• 4 cups of shredded green cabbage

• 1/2 cup of shredded carrots

• 1/4 cup of chopped green onions

• 1/4 cup of sliced almonds

• 1/4 cup of sunflower seeds

• 1/4 cup of rice vinegar

• 2 tablespoons of honey

• 2 tablespoons of vegetable oil

• 1 tablespoon of soy sauce

• 1 garlic clove, minced

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Break up the ramen noodles into small pieces and spread them out on a baking sheet. Toast them in the preheated oven for 5-7 minutes, or until golden brown and crispy.

3. In a large mixing bowl, combine the shredded cabbage, carrots, green onions, almonds, and sunflower seeds.

4. In a separate mixing bowl, whisk together the rice vinegar, honey, vegetable oil, soy sauce, garlic, salt, and pepper.

5. Pour the dressing over the cabbage mixture and toss to coat evenly.

6. Add the toasted ramen noodles to the salad and toss again.

7. Serve immediately or refrigerate until ready to serve.

Enjoy your crunchy ramen and cabbage salad!