Crunchy Asian Ramen Noodle Salad – An awesome potluck salad!

This past weekend, I had family over and decided to make dinner one night. I have to say that I cooked a lot of great stuff, but my favorite thing was by far the salad. I made a crunchy Asian ramen noodle salad. This salad is actually really easy to make and can also be enhanced by adding a delicious dressing. It is amazing how simple it is, it takes 10 minutes and tastes like something you would order from a sophisticated restaurant!

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)

Combine all the ingredients together in a bowl and toss. You may also enjoy putting the crushed ramen and almonds on a baking tray for some extra crunch and flavor. Heat in the oven at 450 degrees for 5 minutes, then toss in with the rest of the salad.

Finally, the dressing – which is personally my favorite part of this recipe. It makes it taste like it is from a real Asian cuisine.

Dressing:

• 2/3 cup vegetable oil (or any cooking oil)
• 1/3 cup honey (or agave, to make this vegan)
• 1/3 cup rice wine vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon sesame oil
• pinch of salt and black pepper
• Whisk all ingredients together.

This recipe yields about 7 medium size portions. Serve however you prefer! With rolls, as a side dish with chicken, or all by itself for a light summer supper. Store in the fridge for up to 3 days, but try to eat all in one meal while the noodles still have their crunch!

Enjoy!