CRUNCHY ASIAN RAMEN NOODLE SALAD #vegan #asianfood

This Crunchy Asian Ramen Noodle Salad formula is snappy and simple to make, prepared with a straightforward sesame vinaigrette, and ideal for picnics and potlucks!

To make the plate of mixed greens, I prescribe spreading the ramen noodles and almonds out on a preparing sheet and toasting them for around 10 minutes until delicately brilliant. (<–Tip from my mother!) Then add the majority of your fixings to an enormous blending bowl, sprinkle on the vinaigrette, give everything a decent hurl… Furthermore, instantly, this heavenly plate of mixed greens will be yours to share and appreciate!

It's still similarly as flawless as ever for picnics, potlucks, or church storm cellar capacities… or whenever you need a decent plate of mixed greens throughout your life. ;) This delectable Crunchy Asian Ramen Noodle Salad formula is prepared with a straightforward sesame vinaigrette… and tastes totally tasty!

Also Try Our Recipe : NUTTY GREEN VEGGIE CRUNCH SALAD

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

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

DIRECTIONS:
TO MAKE THE SALAD:

Heat oven to 425°F. 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.
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!)

TO MAKE THE VINAIGRETTE: