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
INSTRUCTIONS

TO MAKE THE SALAD:
  1. 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.
  2. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  3. 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!)
TO MAKE THE VINAIGRETTE:
  1. Whisk all ingredients together until combined.
  2. Please visit Crunchy Asian Ramen Noodle Salad for full instructions.

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