Ingredients
Scale
- 1 (16-ounce) bag coleslaw mix
- 2 (3-ounce) packages ramen noodles (crumbled)
- 1 cup cooked edamame
- 1 avocado (diced)
- 1 mango (julienned)
- 1/2 cup sliced almonds
- For the vinaigrette: avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil
Instructions
- Prepare all ingredients: wash coleslaw mix if necessary; dice avocado and julienne mango.
- Toast ramen noodles in a dry skillet over medium heat for 3–5 minutes until golden brown.
- In a small bowl, whisk together avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil, salt, and pepper.
- In a large mixing bowl, combine coleslaw mix, toasted ramen noodles, edamame, diced avocado, sliced almonds, and green onions. Pour the vinaigrette over the salad and toss to coat evenly.
- Serve chilled or at room temperature; garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 9g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg