1 medium head cabbage, shredded (use Napa if possible)
½ medium or small head of red cabbage, shredded
2 carrots, shredded or store bought pre-shredded
5 green onions, chopped
1- 3 oz. package chicken flavored ramen noodles, crushed, seasoning packet reserved
2 tbsp. Olio Arbequina Extra Virgin Olive Oil
3 tbsp. Olio White Honey Ginger Balsamic
2 tbsp. rice wine vinegar
Pinch of sugar
½ tsp. each Olio Himalayan Pink Sea Salt and ground black pepper
Preheat oven 350 degrees F
- To make the dressing: In a medium bowl whisk together the Olio Arbequina Extra Virgin Olive Oil, Olio White Honey Ginger Balsamic, sugar, ramen seasoning packet, Olio Himalayan Pink Sea Salt and pepper.
- Place sesame seeds and almonds in a single layer on a medium sheet tray. Bake for 8-10 minutes until slightly browned. (Check them often).
- In a large serving bowl, combine the cabbages, green onions, and crushed ramen noodles. Pour dressing over the mixture. Toss to coat evenly. Top with toasted sesame seeds and almonds. Serve immediately. (If serving later, reserve the ramen noodles until about to serve and re-toss).