Crunchy Asian Ramen Noodle Salad

ramen-noodle-salad-c2ce26

Makes: 6 servings 

Time: 10 Minutes

This is a fantastic salad idea which remix of raiment noodle lunch into something healthier and more special.

Ingredients

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)

1/8 cup toasted black sesame or sunflower seeds for added texture (optional)

 

Asian Honey Vinaigrette Dressing

1/2 cup avocado oil (vegetable or other cooking oils substitute well)

1/4 cup honey (or other desired syrup sweetener)

1/4 cup rice vinegar

2 teaspoons soy sauce

1/4 teaspoon toasted sesame oil

pinch each of salt and black pepper

Instructions

To make the salad, heat oven to 425°F. Combine crumbled ramen noodles and sliced almonds and spread on a baking sheet. Bake for about 5 minutes, or until almonds and noodles are slightly toasted and golden, remove baking sheet briefly, give it a stir to toast evenly and return to oven for the last 3 minutes. Keep a very close eye on the mixture to avoid it burning. Remove from baking sheet and set mixture aside.

Wisk together ingredients for vinaigrette. Add the other ingredients together in a large bowl and add the noodle mixture to it but omit the dressing until making lunch the day of eating to keep noodles crunchy.   This salad is better when fresh as the avocado may brown a bit. Still, it’s edible and enjoyable for a good 3-4 days – nearly a week of fresh bag lunches after a bigger first serving with dinner or a barbeque at home (this would divide it into a three serving dinner or barbecue salad and 3 servings left over for lunches, but if making more lunches the servings could serve 2 people for three days as well.)

 

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