Crunchy Asian Ramen Noodle Salad

It’s crunchy, it’s sweet, it’s savory, it’s quick, it’s easy, and it will definitely be the hit of any meal.

Crunchy Asian Ramen Noodle Salad

Ingredients:

Salad:
1 (16-ounce) bag coleslaw mix
2 (3-oz) pkgs of ramen, crumbled
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced scallions

Asian Honey Vinaigrette
2/3 cup vegetable oil
1/3 cup honey
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper

Directions:
Salad :
Optional first step: Heat oven to 425° 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.

Vinaigrette:
Whisk all ingredients together until combined.

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.