This crunchy Asian ramen salad is a beloved classic. Napa cabbage, carrots and green onions are mixed with crushed (dried) ramen noodles, sliced almonds, sunflower seeds and a simple sweet dressing. This salad is delicious as is or tossed with leftover shredded chicken.
In a medium bowl, whisk together the sugar, honey, vinegar, tamari and sesame oil. Continue whisking while slowly pouring in the olive oil. Set aside.
MAKE THE SALAD:
In a large bowl, gently toss the chopped cabbage, green onions, shredded carrots, (uncooked) crushed ramen noodles, almonds, sunflower seeds together. Pour in all of the dressing, toss well and serve immediately or refrigerate for 1 to 2 hours.
IF MAKING IN ADVANCE:
Refrigerate salad and dressing separately, tossing together 1 to 2 hours or even immediately before serving.