Crunchy Ramen Noodle Salad with Mango

Prep Time
20
Cook Time
20
Calories
---
Servings
6

Ingredients

  • 2 (3 oz) Ramen Noodle Packages Without the Seasoning
  • 1 (8 oz) Package Coleslaw Cabbage Mix
  • 1 Cup Shelled and Cooked Edamame
  • 1 Cup Mango (Diced)
  • ½ Cup Green Onion (Thinly Sliced)
  • ½ Cup Roasted Unsalted Peanuts (Roughly Chopped)
  • 2 Fresno Chiles (Thinly Sliced)
  • ¼ Cup Cilantro Leaves
  • ¼ Cup Basil Leaves (Torn)
  • ½ Cup Canola Oil
  • ¼ Cup Lime Juice
  • 3 Tbsp Orange Juice
  • 3 Tbsp Honey
  • 1 Tsp Toasted Sesame Oil
  • 1 ½ Tsp Fish Sauce

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Instructions

  1. Preheat the broiler to low heat.
  2. Crumble ramen noodles into bite-sized pieces and place on a baking sheet in a single layer.
  3. Toast ramen until lightly golden under the broiler, about 3 minutes.
  4. In a large bowl, toss to combine toasted noodles, coleslaw mix, edamame, mango, onion, peanuts, chilies, cilantro and basil.
  5. 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.
  6.  Add to salad and toss to coat.
  7. Serve immediately.
Categories: Lunch & Dinner, Salads