Asian Mango, Avocado & Ramen Noodle Salad
Salad
Prep time:
10 mins
Total time:
15 mins
INGREDIENTS
- 2 (3 oz.) packages ramen noodles, crumbled (discard the seasoning packets)
- 1/3 cup sliced almonds
- 1 (16 oz.) package coleslaw mix
- 1 cup shelled edamame, steamed
- 1 avocado, peeled, cored, & chopped
- 1 large mango, peeled, cored & chopped
- ½ cup green onions, thinly sliced
- 1/4 cup canola oil
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon black pepper
INSTRUCTIONS
- Preheat oven to 400 degrees F. On a cookie sheet, spread out crumbled ramen noodles and sliced almonds. Roast in oven for 5 minutes, or till almonds are golden and toasty. Set aside toasted noodles and almonds, and allow to cool completely.
- In a large bowl, add coleslaw mix, edamame, avocado, mango, and green onions. Add noodles and almonds. Gently toss to combine.
- In a small bowl, whisk together canola oil, honey, rice vinegar, soy sauce, sesame oil, and black pepper. Drizzle lightly over salad. (Hint: you may not need all the dressing so add in small increments, tossing to combine until desired flavor is achieved)
NOTES
To turn this meal from a side salad to an entrée, try adding 1 pound cooked and shredded boneless, skinless chicken breasts!
NUTRITION INFORMATION
SERVES:
To turn this meal from a side salad to an entrée, try adding 1 pound cooked and shredded boneless, skinless chicken breasts!
CALORIES:
270
FAT:
16
CARBOHYDRATES:
29
SODIUM:
650
FIBER:
4
PROTEIN:
5
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
