It is nicely crunchy and has lots of interesting flavors that make it a great pot luck dish, or in a smaller version perfect for a grilling day.
Feel free to omit any of the extras if they aren’t to your liking.
- 1 (16-ounce) bag coleslaw mix or about 3 cups of chopped cabbage with some slivered carrots and red slaw. Also feel free to add in some broccoli slaw as well. Half and half works well.
- 1 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
- 1 cup shelled edamame (you could substitute any bean you like including garbanzos or peas)
- 1 mango, peeled, pitted, and julienned (or diced) (other fruit is also acceptable such as dried cranberries, or peaches or omit
- 1/2 cup thinly-sliced almonds
- 1/2 cup thinly-sliced green onions (scallions)
- 2/3 cup vegetable oil (or any cooking oil)
- 1/4 cup honey
- 1/3 cup rice wine vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon sesame oil
- pinch of salt and black pepper
- a dish of dry unsalted peanuts
- Crush and spread the ramen noodles on a cookie sheet and add the sliced almonds. Put in a 400º oven just until they start to brown, mix a bit, and leave a couple of minutes more. Remove and cool and place in a separate container.
- Place all the rest of the veggies into a large bowl.
- Mix the oil on down together in a separate bowl until emulsified.
- Dress the vegetables with the vinaigrette.
- Serve with the ramen noodles on the side along with the peanuts.
NOTES: I don’t recommend placing the ramen noodles in the salad unless you are fairly sure it will be eaten that day to keep the crunchiness intact. Others of course may want the ramen noodles softened up. I prefer to add them as a topping.
SOURCE: Adapted from a general recipe found everywhere.