• 6–8 servings
• 1cup sliced almonds
• 1 3–4-oz. package any flavor instant ramen noodles
• 1 cup distilled white vinegar
• 1 cup extra-virgin olive oil
• ⅔ cup sugar
• Kosher salt, freshly ground pepper
• 1 small head of green cabbage (about 1 lb.), thinly sliced
• ½ small head of red cabbage (8 oz.), thinly sliced
• 1 bunch scallions, thinly sliced

Step 1

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Step 2

Meanwhile, remove seasoning packet from ramen noodles and set aside. Crush noodles with your hands or a rolling pin until pieces are peanut- to walnut-size.

Step 3

Vigorously whisk vinegar, oil, sugar, and ramen seasoning from reserved packet in a small bowl until sugar is dissolved. Season dressing with salt and pepper. Combine green and red cabbage, scallions, half of ramen noodles, half of almonds, and half of dressing in a large bowl and toss to combine. Add more dressing if needed (reserve any remaining dressing for another use). Top salad with remaining ramen and almonds.