Crunchy Asian Ramen Noodle Salad
We are loving this crunchy asian salad loaded with refreshing ingredients and tossed with a sesame vinaigrette.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
For Salad
  • 1(16 ounce) bag of coleslaw mix
  • 2(3 ounce) packages of ramen noodles, crumbled(do not use the seasoning packet)
  • 1cup shelled and cooked edamame
  • 1 avocado, peeled, pitted and diced
  • 1 mango, peeled, pitted, and julienned
  • 1/2cup thinly sliced almonds
  • 1/2 cup thinly sliced green onion
For Sesame Vinaigrette
  • 1/2cup avocado oil(or vegetable oil, or any cooking oil)
  • 1/4cup honey(or more to taste)
  • 1/4cup rice vinegar
  • 2tsp soy sauce
  • 1/4tsp Sesame Oil
  • salt and pepper, to taste
For Salad
  1. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  2. Serve immediately, or cover and refrigerate for up to 3 days. Noodles will loose there crunch after the first day, but it’s still delicious.
Make the Vinaigrette
  1. Whisk all ingredients together until combined.
Recipe Notes

Adapted From: Gimme Some Oven