Ingredients
- 1 (16-ounce) bag coleslaw mix
- 2 (3-ounce) packages of ramen noodles (crushed)
- 1 cup shelled cooked edamame
- 1 avocado (diced)
- 1 mango (julienned or diced)
- ½ cup sliced almonds
- ½ cup green onions (sliced)
- For the vinaigrette: avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil, salt, black pepper
Instructions
- In a small bowl, whisk together avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil, salt, and black pepper to make the vinaigrette.
- In a large mixing bowl, combine coleslaw mix with crumbled ramen noodles.
- Add edamame, diced avocado, julienned mango, sliced almonds, and green onions.
- Drizzle the vinaigrette over the salad mixture and toss gently until everything is evenly coated.
- Serve immediately or chill in the refrigerator for about 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor. Toast ramen noodles in the oven for added crunch if desired. Feel free to customize with your choice of proteins or vegetables.