Preheat your oven to 400°F (200°C). It’s essential to get the oven nice and hot to toast the noodles properly.
Spread the broken ramen noodles, sesame seeds, and sliced almonds on a rimmed baking sheet. The key here is to ensure they're evenly distributed for uniform toasting.
Toast in the oven for about 6 minutes, flipping halfway through. Keep a close eye on them to prevent burning; they should be golden and fragrant when done.
Once toasted, remove the baking sheet from the oven and allow the mixture to cool completely. This cooling step is crucial, as it ensures that the noodles maintain their crunch.
While the noodles cool, let’s whip up the salad dressing. In a bowl, combine the olive oil, rice vinegar, toasted sesame oil, honey, minced garlic, minced ginger, salt, and black pepper.
Whisk everything together until it’s well combined and emulsified. You can also put these ingredients in a jar and shake them if you prefer. This dressing is where the magic happens!
In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and green onions. These fresh veggies will form the colorful base of your salad.
Once the veggies are mixed, pour the dressing over them and toss everything together to ensure each piece is coated.
Finally, just before serving, add in the crunchy toasted noodles, sesame seeds, and almonds. Toss gently to mix them in without crushing them.
Your Ramen Noodle Salad is now ready to be enjoyed! Serve it up immediately to maintain that nice crunch.
