Crunchy Ramen and Apple Salad Recipe

Ingredients

• 1½ inches ginger, grated
• 1 head garlic, peeled
• 1 tablespoon soy sauce
• 2 tablespoons red wine vinegar
• 2 tart apples, peeled, cored, and cut into matchsticks
• 1 lemon, zested and juiced
• ½ head cabbage, shredded
• Salt, to taste
• 3 tablespoons grapeseed oil
• 1 tablespoon Kewpie mayonnaise
• 2 packages (3 oz. each) unseasoned instant ramen noodles, divided
• ½ cup sliced almonds, toasted, divided
• 1 sheet kombu, sliced
• ¼ cup crispy shallots (available at many Asian markets.)
• 1 bunch basil, leaves only 

Other Stuff

• Grater
• 3 large bowls
• Whisk

1. Grate ginger and garlic into a bowl, add soy sauce and red wine vinegar, and stir to combine. In a separate bowl, toss apples with lemon zest and juice. In a third bowl, season cabbage generously with salt. WAIT! Let the ingredients in each bowl marinate for 10 minutes.
   
   
2. To finish the vinaigrette, whisk oil and mayonnaise into the soy sauce-vinegar mixture until emulsified. Add three-quarters of the ramen noodles, three-quarters of the apples, ¼ cup of the almonds, and all of the cabbage to the vinaigrette and toss to coat.
   
   
3. Garnish with the seaweed, remaining ¼ cup of almonds, remaining noodles and apples, crispy shallots, and basil.