![]() Garlic: A single clove is not overpowering, but if you want a bit of a stronger garlic flavor, add two cloves.Ginger: I usually use fresh ginger, but dry could work in a pinch. ![]() ![]() Honey: I’ve found 1/4 cup to be just right for me.Rice vinegar: Most grocery stores carry this in the Asian food section, or sometimes it can be found near the other vinegars (down the condiment aisle).Light olive oil: If you want to use regular olive oil, it will work great too, just add a bit more flavor.Green onions: If you want a milder flavor, use just the green portion if you want a stronger flavor, include the white and light portions.Just peel and slice a large carrot into thin slices, then cut into short sticks from there. Matchstick carrots: It is possible to make these yourself instead of buying them pre-cut.Green and red cabbage: Shredded (sliced thin) is my preferred texture, but you can chop it too.Fisher sliced almonds: If you are toasting almonds, be careful not to burn them, just watch for a very light golden brown color, or a slight color change.I’ve tried organic brands that were too thin, dry, and hard (they made great soup, but they didn’t quite have the right texture here). Keep in mind that not all dry ramen is the same. You can save it for another use or discard it. Dry Ramen: Remember, you will not need the seasoning packet.Even though the ramen noodles are hard right out of the package, they will soften a bit when you mix them with the sauce. But they give salads that are full of flavor a great crunch. Most of the time, they are fried in oil, and the seasoning packets have a lot of salt in them. Ramen noodles are not the best choice when it comes to food. Pioneer Woman Ramen Noodle Salad Are Ramen Noodles Healthy For You?
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