Crunchy Asian Ramen Noodle Salad

This updated modern take recipe takes just minutes to make, and is sweet, savory, and so good! If you're doing a potluck, this is a must bring! Enjoy!!

Prep time: 10 min | Total time: 10 min

Ingredients

[For the Salad]

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/diced
½ cup thinly-sliced almonds
½ cup thinly-sliced green onions (scallions)
Asian honey vinaigrette

[For the Vinaigrette]

2/3 cup vegetable oil (or any cooking oil)
1/3 cup honey (or agave, to make this vegan)
1/3 cup rice wine vinegar
2 teaspoons soy sauce
¼ teaspoon sesame oil
Pinch of salt and black pepper

Directions

1. Heat oven to 425° degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 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.
2. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
3. Meanwhile, whisk all vinaigrette ingredients together until combined.
4. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
5. Serve immediately, or cover and refrigerate for up to 3 days.

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