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.