Description
A vibrant and crunchy ramen noodle salad featuring toasted ramen noodles and almonds, fresh coleslaw mix, edamame, avocado, mango, and green onions, all tossed in a sweet and tangy sesame honey vinaigrette. Perfect for a quick, refreshing side dish or light meal that delivers a delightful mix of textures and flavors.
Ingredients
Scale
Salad
- 1 (16-ounce) bag coleslaw mix
- 2 (3-ounce) packages of ramen noodles, crumbled (discard seasoning packets)
- 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)
Sesame 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
- Toast Ramen Noodles and Almonds: Preheat your oven to 425°F. Spread the crumbled ramen noodles and sliced almonds evenly on a baking sheet. Stir to combine them slightly. Bake for about 5 minutes until they start to toast and turn golden. Remove briefly, stir well to toss the mixture, then return to the oven and toast for an additional 3 minutes. Watch carefully to prevent burning. Once toasted, remove from the oven and set aside.
- Prepare the Vinaigrette: In a small bowl, whisk together the avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil, and a pinch of salt and black pepper until fully combined and smooth.
- Assemble the Salad: In a large salad bowl, combine the coleslaw mix, toasted ramen noodle and almond mixture, edamame, diced avocado, julienned mango, and sliced green onions. Pour the prepared sesame honey vinaigrette over the top and toss everything gently until evenly coated.
- Serve or Store: Serve the salad immediately to enjoy the noodles’ crunchiness. If storing, cover and refrigerate for up to 3 days; note the texture may soften and avocado might brown but the salad will still be tasty.
Notes
- This salad is best enjoyed fresh to maintain the crunch of the toasted noodles.
- To prevent the avocado from browning too quickly, toss it with a bit of lemon juice before adding to the salad if desired.
- You can substitute ripe papaya or pineapple for mango as a tropical alternative.
- For a gluten-free version, use gluten-free ramen or substitute with gluten-free crunchy noodles.
- The vinaigrette can be adjusted to taste by varying the amount of honey or soy sauce.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
