Ramen Noodle Salad with Sweet Chili Sesame Dressing!
"! It’s a dynamically addicting medley of crunchy Ramen, toasted sliced almonds, salty sunflower seeds and veggies all doused in sweet and tangy garlic, ginger laced dressing!..."
INGREDIENTS
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2 3 oz. pkgs. dry ramen, broken into small pieces, seasoning packets discarded
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4 tablespoons butter - optional if toasting ramen in skillet
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1 cup sliced almonds
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1 medium green cabbage, (thinly sliced (8-10 cups))
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3 cups thinly sliced red cabbage
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2 cups shredded carrots
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2 11 oz. cans mandarin oranges, drained
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3/4 cup dried cranberries, (optional but recommended)
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1 bunch green onions, sliced (1 cup)
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1/3 cup loosely packed cilantro, chopped
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¼ cup roasted salted sunflower seeds
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3 tablespoons toasted sesame seeds
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1/2 cup light olive oil
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1/4 cup unseasoned rice vinegar
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3 tablespoons Asian sweet chili sauce
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3 tablespoons sugar, more or less to taste
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2 tablespoons low-sodium soy sauce
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1 ½ tablespoons poppy seeds (optional)
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1 tablespoon toasted sesame oil
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2 teaspoons freshly grated ginger
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2 cloves garlic, minced or ½ teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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