CRUNCHY ASIAN RAMEN NOODLE SALAD

This Crunchy Asian Ramen Noodle Salad recipe is quick and easy to make, tossed with a simple sesame vinaigrette, and perfect for picnics and potlucks!

To make the salad, I recommend spreading the ramen noodles and almonds out on a baking sheet and toasting them for about 10 minutes until lightly golden. (<– Tip from my mom!) Then add all of your ingredients to a large mixing bowl, drizzle on the vinaigrette, give everything a good toss…

And in no time, this delicious salad will be yours to share and enjoy!

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INGREDIENTS:

• 1 (16-ounce) bag coleslaw mìx
• 2 (3-ounce) packages of ramen noodles*, crumbled (you wìll not use the seasonìng packet)
• 1 cup shelled and cooked edamame
• 1 avocado, peeled, pìtted and dìced
• 1 mango, peeled, pìtted, and julìenned (or dìced)
• 1/2 cup thìnly-slìced almonds
• 1/2 cup thìnly-slìced green onìons (scallìons)
• Asìan honey vìnaìgrette (see ìngredìents below)

ASIIN HONEY VINAIGRETTE

• 1/2 cup avocado oìl (or vegetable oìl, or any cookìng oìl)
• 1/4 cup honey (or your desìred sweetener)
• 1/4 cup rìce vìnegar
• 2 teaspoons soy sauce
• 1/4 teaspoon toasted sesame oìl
• pìnch of salt and black pepper

DIRECTIONS:

TO MAKE THE SALAD:

1. Heat oven to 425°F. Spread the crumbled ramen noodles and slìced almonds out on a bakìng sheet, and stìr a bìt to combìne. Bake for about 5 mìnutes, or untìl the almonds and noodles are slìghtly toasted and golden. Remove bakìng sheet, and gìve the mìxture a good stìr to toss. Then return ìt to the oven and toast for an addìtìonal 3 mìnutes. Keep a very close eye on the mìxture so that ìt does not burn. Remove and set asìde.
2. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
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get full recipes : gimmesomeoven.com

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