- 1 (sixteen-ounce) bag coleslaw mix
- 2 (3-ounce) applications of ramen noodles*, crumbled (you may no longer 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
- half of cup thinly-sliced inexperienced onions (scallions)
- Asian honey vinaigrette (see elements underneath)
ASIAN HONEY VINAIGRETTE
- 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
- 1/4 cup honey (or your preferred sweetener)
- 1/four cup rice vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon toasted sesame oil
- pinch of salt and black pepper
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 five mins, or till the almonds and noodles are barely toasted and golden. Remove baking sheet, and supply the combination an excellent stir to toss. Then return it to the oven and toast for an extra 3 minutes. Keep a completely near eye at the combination so that it does now not burn. Remove and set aside.
- Add components (along with the French dressing) together in a massive bowl, and toss until mixed.
- Serve immediately, or cowl and refrigerate for up to three days. (This salad is plenty higher eaten the primary day, because the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly suitable for eating and enjoyable even after a few days!)
TO MAKE THE VINAIGRETTE:
- Whisk all elements together until combined.
- *You can use any form of packaged ramen noodles for this recipe. If you’d like organic (and less-processed) options to the conventional $zero.30 packets at the grocery save, I endorse those natural traditional ramen noodles or organic brown rice ramen noodles.
- **I additionally like sprinkling mine with a few toasted sesame seeds (I used black sesame seeds within the photo), however that’s totally optionally available.