Crunchy Asian Ramen Noodle Salad

Portions:4
Total time 10 minutes
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Ingredients

SALAD INGREDIENTS:

  • 1 16-ounce bag coleslaw mix
  • 2 3-ounce packages of ramen noodles*, crumbled (you will not use the seasoning packet)
  • 1 cup shelled and cooked edamame
  • 1 avocado peeled, pitted and diced
  • 1 mango peeled, pitted, and julienned (or diced)
  • ½ cup thinly-sliced almonds
  • ½ cup thinly-sliced green onions scallions
  • Asian honey vinaigrette see ingredients below

ASIAN HONEY VINAIGRETTE

  • ½ cup avocado oil or vegetable oil, or any cooking oil
  • ¼ cup honey or your desired sweetener
  • ¼ cup rice vinegar
  • 2 teaspoons soy sauce
  • ¼ teaspoon toasted sesame oil
  • pinch of salt and black pepper

Instructions

TO MAKE THE SALAD:

  • Heat oven to 425°F.
  • Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine.
  • Bake for about 5, or until the almonds and noodles are slightly toasted and golden.
  • Remove baking sheet, and give the mixture a good stir to toss.
  • Then return it to the oven and toast for an additional 3.
  • Keep a very close eye on the mixture so that it does not burn.
  • Remove and set aside.
  • Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  • Serve immediately, or cover and refrigerate for up to 3 days.
  • (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

  • Whisk all ingredients together until combined.
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Course Noodels / Salad