Ingredients
- 1 16 oz bag coleslaw mix
- 2 (3oz) pkgs. of ramen noodle, crumbled- no season packs
- 1 c. shelled and cooked edamame
- 1 avocado, peeled pitted and diced
- 1 mango, peeled, pitted, and julienned or diced
- 1/2 c. thinly sliced almonds
- 1.2 c. thinly sliced green onions
- Asian honey vinaigrette - see below
- Asian vinaigrette
- 2/3 c. vegetable oil
- 1/3 c honey or agave
- 1/3 c. rice vinegar
- 2 tsp soy sauce
- 1/4 tsp sesame oil
- pinch of salt/pepper
- Wisk the vinaigrette ingredients together until combined.
Directions
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at oven 425. Spread the crumbled ramen noodles and sliced almonds our on a baking sheet and stir a bit to combine. Bake for @ 5 minutes 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 3 minutes. Watch so it doesn’t burn.
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Add ingredients (including the vinaigrette) together in a large bowl, and toss.
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Serve immediately, or cover and refrigerate for up to 3 days. This salad is much better eaten the first day, as the noodle lookse their crunchthe longer it sits, and avocado may brown.