Serves 2 | Prep Time: 10 Mins | Cook Time: 2 Mins | Total Time: 12 Mins
Ingredients:
1 pack instant ramen, discard the seasoning packet
1 cup shredded cabbage
1/4 cup shredded purple cabbage
2-inch carrot, peeled and cut into matchstick strips
Chopped scallions
1/4 teaspoon white and black sesame seeds
1 cup shredded cabbage
1/4 cup shredded purple cabbage
2-inch carrot, peeled and cut into matchstick strips
Chopped scallions
1/4 teaspoon white and black sesame seeds
Dressing:
1 1/2 tablespoons Japanese ponzu
1 tablespoon Thai sweet chili sauce
1 tablespoon honey
1/2 teaspoon sesame oil
1/4 teaspoon white and black sesame seeds
1 tablespoon Thai sweet chili sauce
1 tablespoon honey
1/2 teaspoon sesame oil
1/4 teaspoon white and black sesame seeds
Method:
Bring water to boil and cook the ramen for about 2 minutes or until al dente. Drained and set aside, let cool. Mix all the ingredients of the Dressing in a small bowl, set aside.
Transfer the ramen to a salad bowl and toss with the shredded cabbages, carrot and the Dressing with a salad tong. Garnish with chopped scallions and sesame seeds. Serve cold.
Read more at http://rasamalaysia.com/ramen-noodle-salad/2/#KMvP4LVcGhHX2j5s.99
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