Cut the bottom off of the cabbage and wash the leaves individually. Dry them and then slice into thin slivers (chiffonade). Cut in half if the strands are too wide.
Spread the almonds out on a large baking sheet with a rim and toast them in the oven. Watch them carefully, shaking the pan every 45 seconds to 1 minute to ensure that they brown evenly. When they are a light brown remove from the oven.
Crush the ramen noodle into small pieces on a large baking sheet and toast in the oven until they just begin to brown. Approximately 4 minutes.
To Make the Dressing
Whisk the ¼ cup rice vinegar, ½ cup olive oil, 1 teaspoon grated ginger, 2 tablespoon soy sauce, and black pepper to taste until fully combined.
Put all of the ingredients to a LARGE bowl. Add the dressing and toss well.
Omit the ramen or use rice ramen to make it gluten-free.
You can prepare the cabbage and green onions ahead of time. Store in the refrigerator.
Toast the almonds and ramen up to 3 days ahead of time and store in an airtight container.
Make the salad dressing up to a week in advance. Store in an airtight container in the refrigerator.
Once the salad is made it's best eaten the day of.
Store the salad in the refrigerator.
Serving: 1cup | Calories: 227kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 384mg | Potassium: 343mg | Fiber: 3g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 25mg | Calcium: 102mg | Iron: 1mg