Ingredients:

  • 450g shredded coleslaw mix (cabbage and carrots)
  • 1 bunch scallions, thinly sliced
  • 15g fresh cilantro, chopped
  • 140g shelled edamame, thawed
  • 2 packs (85g each) instant ramen noodles, crushed, seasoning packets discarded
  • 50g slivered almonds
  • 35g raw sunflower seeds
  • 28g unsalted butter
  • 120ml neutral oil (avocado or grapeseed oil)
  • 80ml rice vinegar, unseasoned
  • 45ml low-sodium soy sauce
  • 30ml honey or maple syrup
  • 5g fresh ginger, grated
  • 5ml toasted sesame oil

Instructions:

  1. Break the dry ramen blocks into small, manageable chunks while still in the bag. Aim for pieces about the size of a nickel so they distribute evenly.
  2. Heat the 28g of butter in your skillet over medium heat until it starts to foam and sizzle.
  3. Add crushed noodles, 50g slivered almonds, and 35g sunflower seeds to the pan.
  4. Cook for 5 to 7 minutes, stirring constantly, until the noodles turn deep golden and smell nutty.
  5. Spread the toasted mixture onto a plate or parchment paper to cool completely. This prevents residual heat from steaming the noodles and making them soft.
  6. Toss 450g coleslaw mix, sliced scallions, 15g cilantro, and 140g edamame in a massive bowl.
  7. Combine 120ml oil, 80ml vinegar, 45ml soy sauce, 30ml honey, 5g ginger, and 5ml sesame oil in a jar.
  8. Agitate the dressing until the honey is fully dissolved and the liquid looks opaque.
  9. Pour dressing over the cabbage mix and fold in the cooled toasted noodles right before serving.