Lion Chipotle Mayo
Pre-heat the oven to 180°C/350°F/Gas Mark 4 and bake the crushed noodles for about 5 -8 minutes to brown slightly.
On separate trays roast the sunflower seeds and the almond slices, removing them from the oven when they are lightly coloured. Save a small amount of the nuts and seeds to use as a topping.
To make the dressing whisk the Lion Thai Sweet Chilli Sauce, white wine vinegar, sesame oil and the seasoning from the ramen noodles all together.
In a large bowl mix the onions, carrots, cabbage and the dressing together.
Add the roasted seeds, nuts and noodles just before serving to retain the crunch.
Serve with a drizzle of Lion Chipotle Mayo and the remaining roasted seeds and nuts.
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