Refreshing summer slaw is a thing of beauty. Fresh vegetables plucked from the garden; marry together in a cool, crisp cabbage salad that’s irresistible. Herbs such as mint, basil, and cilantro add an incredible depth of flavor only enhanced by an Asian inspired dressing. Crunchy ramen and sunflower seeds add that extra bit of salty indulgence.
RECIPE:
3/4 cup vegetable oil
1/3 cup apple cider vinegar
1/2 cup brown sugar
2 tablespoons soy sauce
1 teaspoon crushed red pepper
1 tablespoon sesame seeds
4 cups shredded cabbage, or 1/2 medium head of cabbage
1 carrot, finely chopped
1 cup zucchini, chopped
1 red bell pepper, chopped
1/2 cup scallions
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1/4 cup red onion
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 tablespoon cilantro, chopped
2/3 cup sunflower seeds
1 pack ramen noodles , chicken or beef flavor
coarse salt and ground pepper
METHOD:
1. Whisk together oil, vinegar, sugar, soy sauce, crushed pepper, Ramen seasoning packet, and sesame seeds in a large bowl.
2. Add shredded cabbage, chopped vegetables, sunflower seeds, and fresh herbs. Crumble Ramen noodles and add to the vegetable mixture; gently toss to combine. Salt and pepper to taste.
Garnish with fresh mint and additional sunflower seeds.
