Crunchy Asian Ramen Noodle Salad from Gretchen
Excellent salad for a picnic lunch or a pot-luck supper.
Crunchy Asian Ramen Noodle Salad
(various versions are online. This one is Gretchen's)
1 16-ounce bag coleslaw mix
2 3-ounce packages of ramen noodles, crumbled (you will not use the seasoning mix)
1 cup shelled and cooked edamame (look in the frozen food section)
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:
2/3 cup vegetable oil
1/3 cup honey (or agave, to make this vegan)
1/3 cup rice wine vinegar
2 t. soy sauce
1/4 t. sesame oil
pinch of salt and black pepper
Optional first step: 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. Keep a very close eye on the mixture so that it does not burn. Remove and set aside to cool.
To make the vinaigrette: whisk all the ingredients together until combined.
In a large bowl, add ingredients, including the vinaigrette, and toss until combined.
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. Still, it is perfectly edible and enjoyable after a few days!