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Crunchy Sprout Salad

Yield 6 servings


  • 1/4 cup sesame seeds
  • 1 (3-ounce) package ramen noodles
  • 1/4 cup vegetable oil
  • 2 tablespoons balsamic vinegar
  • 2 carrots, shredded
  • 1 cucumber, peeled, seeded, and chopped
  • 1/2 cup bean sprouts
  • 1 cup radishes, thinly sliced
  • 1 avocado, sliced

How to Make It

  1. Bake sesame seeds in a shallow pan at 375°, stirring occasionally, 3 to 5 minutes or until toasted. Remove from pan; cool.

  2. Crumble noodles in pan, reserving seasoning packet for other use; bake at 375°, stirring occasionally,6 minutes or until browned. Cool.

  3. Whisk together oil and vinegar.

  4. Combine half of noodles, carrot, and next 3 ingredients in a bowl; add vinaigrette, tossing well. Sprinkle with sesame seeds and remaining noodles; arrange avocado on top.