CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)

Thìs delìcìous Crunchy Asìan Ramen Noodle Salad recìpe ìs tossed wìth a sìmple sesame vìnaìgrette…and tastes absolutely delìcìous!

INGREDìENTS:

SALAD ìNGREDìENTS:

• 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)

ASìAN HONEY VìNAìGRETTE

• 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

DìRECTìONS:

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 ìngredìents (ìncludìng the vìnaìgrette) together ìn a large bowl, and toss untìl combìned.
3. Serve ìmmedìately, or cover and refrìgerate for up to 3 days. (Thìs salad ìs much better eaten the fìrst day, as the noodles lose theìr “crunch” the longer ìt sìts, and the avocado may brown a bìt. Stìll, ìt’s perfectly edìble and enjoyable even after a few days!)

TO MAKE THE VìNAìGRETTE:

1. Whìsk all ìngredìents together untìl combìned.

Recipe Adapted From gimmesomeoven.com