Crunchy Ramen Noodle Salad with Mango

Takes , serves 6.

Preheat the broiler to low heat.

Crumble ramen noodles into bite-sized pieces and place on a baking sheet in a single layer. Toast ramen until lightly golden under the broiler, about 3 minutes.

In a large bowl, toss to combine toasted noodles, coleslaw mix, edamame, mango, onion, peanuts, chilies, cilantro and basil.

In blender or large bowl with a whisk, combine oil, lime and orange juices, honey, sesame oil and fish sauce, and blend or whisk until emulsified. Add to salad and toss to coat. Serve immediately.

Crunchy Ramen Noodle Salad with Mango

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