Crunchy Ramen Noodle Salad

• aktiv tid: 10 minutes
• total tid: 10 minutes

Ingredienser

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)

1/2 cup thinly-sliced almonds

1/2 cup thinly-sliced green onions (scallions)

Sesame honey vinaigrette (see ingredients below)

1/2 cup avocado oil (or vegetable oil, or any cooking oil)

1/4 cup honey (or your desired sweetener)

1/4 cup rice vinegar

2 teaspoons soy sauce

1/4 teaspoon toasted sesame oil

pinch of salt and black pepper

Vejledning

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 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 an additional 3 minutes. 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.