Cooked - Crunchy Ramen Noodle Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crunchy Ramen Noodle Salad

1.0

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)

½ cup thinly-sliced almonds

½ cup thinly-sliced green onions (scallions)

Sesame honey vinaigrette (see ingredients below)

½ cup avocado oil (or vegetable oil, or any cooking oil)

¼ cup honey (or your desired sweetener)

¼ cup rice vinegar

2 teaspoons soy sauce

¼ teaspoon toasted sesame oil

Pinch of salt and black pepper

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!)
Whisk all ingredients together until combined.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 121 weeks ago

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