Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Finely shred the savoy and red cabbage, and place in a large bowl. Massage gently for about 1 minute to soften, and set aside.

Peel the carrot and chop it into pieces about 1 inch long. Cut it into thin strips, and then We’re not referring to a name here. Julienne is used to describe a type of cut that is thin strips.julienne into matchstick size pieces.

Thinly slice the green onion into rounds.

Measure the sunflower seeds and sesame seeds into a bowl.

Measure the edamame.

To prepare the dressing, finely mince the garlic and ginger with a rasp, or alternatively chop finely with a chef’s knife.

Add the garlic and ginger to a bowl with the tahini, honey, vinegar and soy sauce and mix together well. Slowly drizzle in the sesame oil and continue whisking. Season with salt to taste.

Bring a large pot of water to a boil, and cook the edamame for 4 – 5 minutes, then strain and set the edamame aside.

Cook the ramen noodles in a pot of boiling water for 4 – 5 minutes, until Pasta that is just perfectly cooked. Not hard, not mushy- perfetto!al dente and let cool. Toss all of the salad ingredients, the ramen noodles and the dressing together and serve.