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, diced, sliced or julienned
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions
Asian Honey Vinaigrette:
2/3 cup vegetable oil
1/3 cup honey (or agave, to make this vegan)
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper
Method:
Heat oven to 425 degrees. 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. Remove and set aside.
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined. Serve immediately or cover and refrigerate until ready to serve. If refrigerating, I usually don’t add the noodles and almonds until right before serving.
By Moveable Feasts.
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You can see the recipe here: moveablefeastscookbook.blogspot.com
