Ingredients:

  • 1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
  • 2 packages ramen noodles (3 ounces each), flavor packets discarded
  • 1/2 cup slivered almonds
  • 2 tablespoons sesame seeds
  • 1 (15 ounce) can mandarin oranges, drained
  • 1/2 cup vegetable oil (or canola oil)
  • 1/4 cup rice vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil

Instructions:

  1. Break the ramen noodles into small chunks. Combine the broken noodles, slivered almonds, and sesame seeds on a baking sheet. Toast in a dry pan or bake at 350°F (175°C) for 8 to 10 minutes until golden brown and aromatic. Ensure they are dry-toasted, not fried. Set aside to cool completely.
  2. In a small bowl, whisk together the vegetable oil, rice vinegar, granulated sugar, soy sauce, and toasted sesame oil until the sugar is fully dissolved and the dressing is emulsified.
  3. In a large serving bowl, combine the coleslaw mix (cabbage and carrots) and the drained mandarin oranges.
  4. Just before serving, pour the prepared dressing over the cabbage mixture and toss gently to coat. Immediately top the salad with the cooled toasted ramen noodles, almonds, and sesame seeds. Serve immediately to ensure maximum crunch.