Yesterday, I promised another pantry clean-out inspired salad. I’m not one to disappoint. I love the contrast of the nutty crunch of the ramen noodles and the sweet tang of the mango. The edamame packs it with protein so this salad is definitely filling. On hand, I had everything except for the fresh vegetables, so I was able to use up ramen noodles that had randomly made their way into my pantry, as well as almonds, edamame and honey. We ate this as a side dish to a pork recipe I’ll be bringing you tomorrow, but it easily could have been eaten on its own.
Preheat the oven to 350. On a cookie sheet, open a package of ramen noodles and break them into pieces. Add about 1/4 cup of slivered or sliced almonds to the ramen noodles. Toast in the oven for about 10 minutes (watch it closely) until golden brown.
While the Ramen toasts, dice a mango, an avocado and slice three green onions into rounds. In a large bowl, place the contents of a package of coleslaw mix. Add the diced fruits and vegetables and the toasted ramen mixture.
For the dressing, combine the following:
- 2/3 cup vegetable oil
- 1/3 cup honey
- 1/3 cup rice wine vinegar
- 2 teaspoons low-sodium soy sauce
- 1/4 teaspoon sesame oil
- salt and black pepper
Whisk the dressing and pour it over the salad.
Toss to combine. This salad is best eaten immediately, as the ramen can soften and the avocados will brown.