INGREDIENTS

Dressing:

• 3/4 cup vegetable oil

• 4 tbsp rice wine vinegar

• 4 tbsp Mitch’s Catch The Marinade

• 2 tbsp honey

• 1 tsp pepper

Slaw:

• 1 head of Napa cabbage, thinly sliced

• 1 pack of ramen noodles, break up and toast with almonds at 350° for 8-10 minutes until lightly brown

• 1 pack of slivered almonds, toast with Ramen

• 1 pack of toasted sesame seeds

HOW TO

1. Mix dressing ingredients all together and shake well before serving.

2. Put thinly sliced cabbage in a large salad bowl and add enough dressing to coat.

3. Add the toasted ramen, almonds and sesame seeds, then toss again.

4. Enjoy as a side with any grilled fish or use as a base on a tostada!

Shot & styled by the talented Paige Manzie. Recipe by Marcie Kurtz.