Ramen Noodle Slaw

• 2 (3-oz.) pkgs. ramen noodle soup
• 1 Tbs. vegetable oil
• 1/4 cup slivered almonds
• 4 cups shredded savoy cabbage, about 12 medium
• 1 12 cups grated carrots (about 3)
• 1 small red bell pepper, cut into thin strips (1 cup)
• 13 cup coarsely chopped cilantro
• 3 Tbs. red miso
• 2 Tbs. boiling water
• 13 cup orange juice
• 2 Tbs. rice vinegar
• 2 Tbs. vegetable oil
• 4 tsp. sugar
• 1 Tbs. low-sodium soy sauce
• 1 Tbs. coarsely chopped fresh ginger
• 1 medium clove garlic, minced

1. Make dressing: In small bowl, combine miso and boiling water and whisk until smooth.
2. Transfer to blender or food processor.
3. Add remaining dressing ingredients and process until blended.
4. Set aside.
5. (Dressing can be made up to 4 days ahead and refrigerated.)
6. Discard ramen noodle seasoning packet or reserve for another use.
7. Crumble noodles into large bowl.
8. In large nonstick skillet, heat 1 tablespoon vegetable oil over medium-low heat.
9. Add noodles and cook, stirring often, until light golden, 2 to 4 minutes.
10. Transfer noodles to shallow serving bowl; let cool.
11. In same skillet, toast almonds, stirring often, until lightly golden, 2 to 3 minutes.
12. Let cool, then coarsely chop.
13. Add cabbage, carrots and bell pepper to bowl with toasted noodles.
14. Stir reserved dressing, add to noodles and toss to coat.
15. Sprinkle with cilantro and almonds and serve right away.

ramen noodle soup, vegetable oil, almonds, savoy cabbage, carrots, red bell pepper, cilantro, red miso, boiling water, orange juice, rice vinegar, vegetable oil, sugar, soy sauce, fresh ginger, clove garlic

Taken from www.vegetariantimes.com/recipe/ramen-noodle-slaw/ (may not work)