1largehead of napa cabbage, chopped into bite sized pieces
1smallhead of arrowhead cabbage, chopped into bite sized pieces (optional)
1-2smallkohrabi, peeled and julienned (optional)
1cupcooked + chilled fresh peas (optional)
3largecarrots, shaved
4largescallions, sliced
1/2cupraw ramen noodles
1/4 cupsliced almonds
2-3tbspsesame seeds
For the dressing
1/2cupsesame oil
1/4cuphoney
1-2tbsptoasted sesame oil
1-2tbspbrown rice vinegar
2-3tbspreduced sodium soy sauce/tamari
1tbspsriracha hot sauce
1/2smalllime, juiced
kosher salt to taste
Instructions
If using fresh peas, place them in boiling water for 4 minutes. Drain the peas and place them in an ice bath to halt the cooking process. After rinsing the rest of your vegetables, add them to a large bowl. Chop the ramen noodles and sprinkle on top of the salad along with the sesame seeds.In another bowl, whisk together your dressing ingredients, ensuring the honey gets well combined. Check for seasoning and adjust as needed.Pour the dressing over vegetables and toss. Place the salad in the fridge for at least 1-2 hours before serving to allow the flavors to really get in there. Enjoy!