Ingredients
- 3/4 cup sliced Almonds
- 3 ounces package of Ramen Noodles
- 12 ounces diced Cabbage and Carrots (To save time, use Eco-Chop or buy pre-diced cabbage and carrot blend found in produce section)
- 1 small can of Mandarin Oranges, drained
- 1 small Orange
- 2 tablespoons Honey
- 2 tablespoons Blood Orange Oil Blend
- 1 tablespoon Soy Sauce or Liquid Aminos
- Dash of ground Ginger
- 1/4 teaspoon of Salt
bon COOK Products Used
Perforated Baking Sheet, Bonmat, Eco-chop, Santoku Chef Knife, Citrus Press, Magnetic Measuring Trio, Mini Whisk, FRENCH PANTRY Blood Orange Oil Blend
Directions
1. Preheat oven to 350 degrees F
2. Place Bonmat on Perforated Baking Sheet and then sprinkle the 3/4 cup of sliced Almonds on top in a single layer
3. Place sheet in warmed oven and bake Almonds for 3-4 minutes until lightly toasted and fragrant
4. Next, dump the 12 ounces of Cabbage/Carrot mixture, drained Mandarin Oranges, and sliced Almonds into a large bowl
5. Break apart Ramen Noodle block and put into eco-chop. Pull Eco-chop 5 or 6 times until Noodles are diced into small pieces
6. Add Noodles to Cabbage/Orange/Almond mixture in the bowl
7. Cut orange in half using Santoku Knife. Using the Citrus Press, over a small bowl press both halves of the Orange
8. To the Orange Juice, add 2 tablespoons Honey, 2 tablespoons Blood Orange Oil, 1 tablespoon Soy Sauce or Liquid Aminos, dash of Ginger, and 1/4 teaspoon of Salt
9. Using the Mini Whisk, whisk the dressing ingredients together
10. Add the dressing to the Cabbage mixture in large bowl. Mix together well
bon TIP: Let recipe sit for at least five minutes before serving. If making ahead, reserve the Ramen Noodles and add a few minutes before serving.
Time:
Active Time: 10-15 minutes
Total Time: 15-20 minutes
Recipe Yield
4-6 side servings