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!

INGREDIENTS:

• SALAD 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)
• Asian honey vinaigrette (see ingredients below)
• ASIAN HONEY VINAIGRETTE
• 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
• 1/4 cup honey (or your desired sweetener)
• 1/4 cup rice vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon toasted sesame oil
• pinch of salt and black pepper

DIRECTIONS:

1. TO MAKE THE SALAD:
2. 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.

for full instruction please see : www.gimmesomeoven.com

Share this post