- 3 cups Napa Cabbage, Thinly Sliced
- 2 cups Green Or Purple Cabbage, Thinly Sliced
- 1 Large Carrot, Shredded
- 1/2 Red Pepper Chopped
- 5 Green Onions, Chopped (use
- 2 Of Them For Garnish)
- 2 Tablespoons Butter
- 1 package Ramen Noodles, Noodles Only,
- 3 Ounce Package
- 1 Tablespoon Sesame Seeds + More For Garnish
- 1/2 cups Slivered Almonds
- 1 whole Lime
- 1 clove Garlic, Minced
- 2 Fresno Peppers, Seeded And Minced
- 1 teaspoon Ginger, Freshly Microplane Grated
- 1 Tablespoon Tamari (regular Soy Sauce Will Work)
- 1 Tablespoon Rice Vinegar, Preferably Seasoned
- 1 Tablespoon Honey
- 1 Tablespoon Sesame Oil
- 1 whole Lime, Juiced
- 1/4 cups Olive Oil
- 1 pinch Salt And Pepper, If Needed
- Prepare dressing by combining all of the listed ingredients (except olive oil and salt/pepper) in a medium-sized bowl. While whisking everything together, slowly stream in oil as you continue whisking. Taste and add salt and pepper if needed. Set aside.
- In a large bowl combine cabbages, carrot, red pepper and 3 of the chopped green onions. Set aside.
- Melt butter in a skillet over medium heat. Crunch up the ramen noodles and add them into the melted butter. Add sesame seeds and slivered almonds as well and brown everything, stirring often. Once it’s nicely browned, remove the skillet from the heat.
- Add the noodle mixture to the cabbage mixture along with dressing. Toss to combine. Juice the lime over the top of the salad. Add remaining 2 green onions and more sesame seeds, if desired. Toss to combine, then serve.
