Crunchy and bright, Broccoli Cabbage Cranberry Salad is fresh and healthy. Add toasted ramen noodles, sesame seeds, and sliced almonds and a tangy sweet dressing for one sensational salad!
1 pound of broccoli crowns, sliced into bite size pieces
½ of a head of cabbage, thinly sliced
½ cup green onions, thinly sliced
1 cup dried cranberries, (I used craisins)
For Asian Sesame Vinaigrette
⅓ cup sesame oil
⅓ cup vegetable oil
⅔ cup honey
⅔ cup rice vinegar
4 teaspoons soy sauce
⅛ teaspoon salt
⅛ teaspoon pepper
Instructions
Preheat oven to 425 degrees.
Spread the crumbled ramen noodles, sesame seeds, and sliced almonds on a baking sheet. Bake for 5 minutes, until the noodles and almonds are slightly golden brown and toasted. Remove from the oven and give them a good toss and then return them for about 3 more minutes. Remember oven temps vary, so watch carefully so as not to burn. Remove from oven and set aside to cool.
Combine broccoli, cabbage, green onions, and cranberries in a large salad bowl.
Combine all the dressing ingredients together and whisk to combine, or use a hand blender.
Add ramen noodles, sesame seeds, and almonds to the veggies and cranberries and toss with the dressing.
Serve and keep any leftovers refrigerated. It's good for 2 or 3 days! Enjoy.
Recipe by Cheery Kitchen at https://cheerykitchen.com/asian-broccoli-cabbage-cranberry-salad/