Crunchy Ramen Noodle Salad with Mango
Ingredients
- 2 (3 oz) Ramen Noodle Packages Without the Seasoning
- 1 (8 oz) Package Coleslaw Cabbage Mix
- 1 Cup Shelled and Cooked Edamame
- 1 Cup Mango (Diced)
- ½ Cup Green Onion (Thinly Sliced)
- ½ Cup Roasted Unsalted Peanuts (Roughly Chopped)
- 2 Fresno Chiles (Thinly Sliced)
- ¼ Cup Cilantro Leaves
- ¼ Cup Basil Leaves (Torn)
- ½ Cup Canola Oil
- ¼ Cup Lime Juice
- 3 Tbsp Orange Juice
- 3 Tbsp Honey
- 1 Tsp Toasted Sesame Oil
- 1 ½ Tsp Fish Sauce
Instructions
- Preheat the broiler to low heat.
- Crumble ramen noodles into bite-sized pieces and place on a baking sheet in a single layer.
- Toast ramen until lightly golden under the broiler, about 3 minutes.
- In a large bowl, toss to combine toasted noodles, coleslaw mix, edamame, mango, onion, peanuts, chilies, cilantro and basil.
- In blender or large bowl with a whisk, combine oil, lime and orange juices, honey, sesame oil and fish sauce, and blend or whisk until emulsified.
- Add to salad and toss to coat.
- Serve immediately.
Categories: Lunch & Dinner, Salads
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