Crunchy Asian Ramen Noodle Salad
Ingrediënten
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
Instructies
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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