Crunchy Asian Ramen Noodle Salad

1.

Start by preparing the dressing. In a small bowl, combine soy sauce, rice vinegar, vegetable oil, sugar, and sesame oil. Whisk until well combined.

2.

In a large pan over medium heat, toast the crumbled ramen noodles and slivered almonds for about 5 minutes, stirring frequently until golden brown.

3.

In a large mixing bowl, combine the shredded cabbage, carrots, and green onions. Add the toasted noodles and almonds.

4.

Pour the dressing over the cabbage mixture and toss well to ensure all ingredients are coated evenly with the dressing.

5.

Add the cooked edamame to the salad and give it another thorough toss. Refrigerate for at least 15 minutes to allow the flavors to meld.

6.

Before serving, give the salad a final toss and adjust the seasoning if necessary. Serve chilled or at room temperature.