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!

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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:

1. 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.
2. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
3. 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:

1. Whisk all ingredients together until combined.

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