CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)

INGREDIENTS:

  • 1 (16-ounce) bag coleslaw mìx
  • 2 (3-ounce) packages of ramen noodles*, crumbled (you wìll not use the seasonìng packet)
  • 1 cup shelled and cooked edamame
  • 1 avocado, peeled, pìtted and dìced
  • 1 mango, peeled, pìtted, and julìenned (or dìced)
  • 1/2 cup thìnly-slìced almonds
  • 1/2 cup thìnly-slìced green onìons (scallìons)
  • Asìan honey vìnaìgrette (see ìngredìents below)

ASIIN HONEY VINAIGRETTE

  • 1/2 cup avocado oìl (or vegetable oìl, or any cookìng oìl)
  • 1/4 cup honey (or your desìred sweetener)
  • 1/4 cup rìce vìnegar
  • 2 teaspoons soy sauce
  • 1/4 teaspoon toasted sesame oìl
  • pìnch of salt and black pepper
    CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)

DIRECTIONS:
TO MAKE THE SALAD:

  • Heat oven to 425°F. Spread the crumbled ramen noodles and slìced almonds out on a bakìng sheet, and stìr a bìt to combìne. Bake for about 5 mìnutes, or untìl the almonds and noodles are slìghtly toasted and golden. Remove bakìng sheet, and gìve the mìxture a good stìr to toss. Then return ìt to the oven and toast for an addìtìonal 3 mìnutes. Keep a very close eye on the mìxture so that ìt does not burn. Remove and set asìde.
  • .........
  • Get full recipe >> CLICK HERE

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