Ingredients:

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1x

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•   2 cups green cabbage (shredded)
•   1 cup purple cabbage (shredded)
•   1 cup cucumber
•   1 cup carrots (shredded)
•   3 green onions
•   .5 cup fresh cilantro
•   .5 cup sliced almonds
•   2 tbsp sesame seeds
•   1 cup crispy fried noodles
•   3 tbsp soy sauce
•   2 tbsp sesame oil
•   2 tbsp rice vinegar
•   1 tbsp honey
•   1 tbsp fresh ginger
•   2 garlic cloves
•   1 tsp chili flakes

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prep the vegetables: Finely shred the green and purple cabbages, chop the cucumber into bite-sized pieces, and shred the carrots. Add all the prepared vegetables to a large mixing bowl.
2. Toast the almonds: Heat a dry skillet over medium heat. Add the sliced almonds and toast for 2–3 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside to cool.
3. Make the dressing: In a small bowl or jar, combine the soy sauce, sesame oil, rice vinegar, honey, freshly grated ginger, minced garlic, and chili flakes. Whisk vigorously (or shake) until the dressing is completely emulsified and smooth.
4. Toss the salad: Pour the dressing evenly over the shredded vegetables in the bowl. Add the sliced green onions, fresh cilantro, and the toasted almonds. Toss thoroughly to coat everything in the dressing.
5. Chill (optional but recommended): For deeper flavor, cover the bowl and refrigerate the dressed salad for 15–20 minutes. This allows the cabbage to soften slightly and absorb the dressing.
6. Serve: Pile the salad high into serving bowls. Just before serving, sprinkle generously with sesame seeds and a big handful of crispy fried noodles for that ultimate crunch.

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