Ichiban salad – a crunchy mix of coleslaw, packaged ramen noodles, toasted almonds and a tangy dressing made with rice vinegar, oil and part of the seasoning packet. It’s not the healthiest salad in the world, but the mounds of cabbage tend to offset the crunchy noodles, and we only use half the seasoning packet. It has become a go-to desk lunch, and default dinnertime salad, made easy with bagged coleslaw mix, perfectly suited with anything from meatloaf to roasted chicken. If you can’t have almonds in your house, substitute toasted pepitas (green pumpkin seeds).
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Ingredients
- 1 pkg. dry Ichiban or other ramen noodles
- 1/4 cup sliced or slivered almonds, and/or pepitas
- 2 cups thinly sliced cabbage
- 1/4 small purple onion, thinly sliced (optional)
- 1 carrot, grated
Dressing
- 1/4 cup rice vinegar
- 2 Tbsp. sugar
- 1/4 cup oil (I use about 1 Tbsp. sesame oil and 3 Tbsp. canola oil
- 1/2 seasoning packet
Instructions
- Crumble the Ichiban noodles onto a baking sheet, sprinkle with the almonds and/or sesame seeds and toast in a 350F oven or under the broiler (not too hot!) until golden and fragrant.
- Toss the salad ingredients in a bowl. Shake all the dressing ingredients up in a jar. Toss them together. Serve immediately. Serves 4-6.
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