Ingredients

• 1 16 oz bag coleslaw mix
• 2 (3oz) pkgs. of ramen noodle, crumbled- no season packs
• 1 c. shelled and cooked edamame
• 1 avocado, peeled pitted and diced
• 1 mango, peeled, pitted, and julienned or diced
• 1/2 c. thinly sliced almonds
• 1.2 c. thinly sliced green onions
• Asian honey vinaigrette - see below
• Asian vinaigrette
• 2/3 c. vegetable oil
• 1/3 c honey or agave
• 1/3 c. rice vinegar
• 2 tsp soy sauce
• 1/4 tsp sesame oil
• pinch of salt/pepper
• Wisk the vinaigrette ingredients together until combined.

Directions

1. at oven 425. Spread the crumbled ramen noodles and sliced almonds our on a baking sheet and stir a bit to combine. Bake for @ 5 minutes or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for 3 minutes. Watch so it doesn’t burn.

2. Add ingredients (including the vinaigrette) together in a large bowl, and toss.

3. Serve immediately, or cover and refrigerate for up to 3 days. This salad is much better eaten the first day, as the noodle lookse their crunchthe longer it sits, and avocado may brown.

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