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1
Prepare Salad.
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1) slice cabbage into small bite size pieces.
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2) Add garlic, ginger, green onions, and carrots.
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Toss to combine.
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Note: If you are making ahead of time, place this salad mixture in a ziploc bag or covered storage bowl.
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It will keep in the refrigerator for about 4 days or longer depending on how you store it.
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7
Prepare Crunchies.
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1) Break the ramen noodles into pieces, but not too small that you loose the look of the noodle.
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Spread flat on a cookie sheet or jelly roll pan.
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2) Sprinkle over the top - Sunflower & Sesame seeds and slice almonds.
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Mist with Olive Oil mister to lightly coat.
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3) Place pan under the broiler until lightly toasted.
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Stir gently if needed.
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This will happen pretty fast, so don't let them burn.
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Once brown remove from oven to cool.
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Note: If preparing ahead of time, once cooled place crunchies in a ziploc bag.
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Prepare Sauce.
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1) Place all ingredients for the sauce in a small saucepan and bring to a boil.
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Stir until the sugar dissolves and the sauce thickens to a syrup like consistency.
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Keep stirring so it doesn't burn.
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Note: If preparing ahead of time you have two options.
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One is the make the sauce and refrigerate it in a container.
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Just prior to serving you can reheat the sauce in the micowave or allow it to come to room temp to toss it.
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OR you can just make the sauce the day of.
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Another option if you have a small family.
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Keep all 3 parts separate and toss just prior to serving.
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The salad and crunchies will keep for several days.
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I will slightly heat the sauce in the microwave so that it's not so thick and will toss easily.
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I'll just toss a bowl or two at a time and the rest will keep.
