2 packages ramen noodles (flavoring packet discarded)
1 cup slivered almonds
1/4 cup sesame seeds
1/4 cup butter
Peanut sesame dressing:
1/4 cup vegetable oil
1 tablespoon sesame oil
2 tablespoons peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
3 tablespoons granulated sugar
Salad:
1 lb napa cabbage (1 small head), shredded
1/2 lb purple cabbage (1/2 small head), shredded
1 cup shredded carrots
1 bunch green onions , chopped
1 cup mukimame/shelled edamame
Large handful cilantro
To make crunchy ramen noodles: Crush ramen noodles into small pieces. Add ramen, almonds, sesame seeds and butter to skillet over medium heat. Cook until noodles, almonds and sesame seeds are toasted and golden brown, about 5 minutes, stirring often. Set aside to cool. To make dressing: Combine all ingredients in a jar with lid. Shake vigorously until combined. If peanut butter won't incorporate, microwave for 20-30 seconds until it melts into the other ingredients. To assemble salad: Add cabbage, carrots, green onions, mukimame, and cilantro to a large bowl. Toss with dressing and add ramen noodles. Serve immediately.