When greens aren’t in season, I look for ways to incorporate hearty cabbage into our dinnertime salads. Ichiban salad was one of my favorites growing up, and now I love it so much I can easily devour my own enormous bowlful at my desk at lunchtime. The combination of crunchy, hearty green cabbage and toasty, crisp Ichiban noodles, with a sweet-tangy dressing and toasted almonds, is irresistible.
Because you want the noodles to stay crunchy, if you are taking this somewhere package them separately, then add along with the dressing and toss just before serving.
1 pkg. Ichiban or other ramen noodles
1/4 cup sliced or slivered almonds, and/or sesame seeds
2 cups thinly sliced cabbage
1/4 small purple onion, thinly sliced (optional)
1 carrot, grated
1/4 cup rice vinegar
2 Tbsp. sugar
1/4 cup oil I use about 1 Tbsp. sesame oil and 3 Tbsp. canola oil
the packet from the noodles
Crumble the ichiban noodles onto a baking sheet, sprinkle with the almonds and/or sesame seeds and toast in the oven or under the broiler until golden and fragrant.
Toss the salad ingredients in a bowl. Shake all the dressing ingredients up in a jar. Toss them together. Serve immediately. Serves 4-6.