Crunchy Ramen Salad

•Preheat the oven to 350F. Toast the almonds and sesame seeds on a small baking sheet for 5 minutes, or until golden. Set aside to cool.

•Break the ramen noodles up in your hands.

•Using a sharp knife or a mandolin, slice the cabbage very thin. The cabbage will be served raw so it’s key to slice it as thin as possible. In a large bowl, add the green onions, smoked tofu and cucumbers.

•In a small mixing bowl, whisk together the oil, rice vinegar, soy sauce and maple syrup. Pour half the dressing over the cabbage mixture. Toss with a spoon.

•Add in the ramen noodles and top with the toasted sesame seeds and almonds. Add the rest of the dressing and toss to combine. Enjoy