Crunchy Asian Ramen Noodle Salad

There is something about Ramen noodle salad that reminds me of my childhood.  I remember my mom making a similar dish to bring to potlucks and neighborhood BBQs and how I loved the crunchy of this salad. It felt so fancy to me even though the ingredients are quite simple. I have been craving this dish lately and when I came across this slightly more sophisticated recipe I literally squealed with delight. It does not disappoint.  It has all the ingredients that I remember loving as a kid plus a few new twists to make it interesting to more discerning palates. This is definitely my new go-to dish to bring to parties!

 

Prep time: 20 mins

Cook time: 10 mins

Makes:  about 6 servings

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

2/3 cup vegetable oil (or any cooking oil)

1/3 cup honey

1/3 cup rice wine vinegar

2 tsp soy sauce

1/4 tsp sesame oil

pinch of salt and black pepper

Directions:

To Make The Salad:

(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 Make The Vinaigrette:

Whisk all ingredients together until combined.

Add ingredients (including the vinaigrette) together in a large bowl, 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 a bit. Still, it's perfectly edible and enjoyable even after a few days!)