Asian Mango, Avocado & Ramen Noodle Salad
Nutrition Information
  • Serves: 8
  • Calories: 270
  • Fat: 16
  • Carbohydrates: 29
  • Sodium: 650
  • Fiber: 4
  • Protein: 5
  • Cholesterol: 0
Type: Salad
Cuisine: Asian
Prep Time: 
Cook Time: 
Total Time: 
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This quick, flavorful, kid-friendly salad is an excellent healthy lunch option.
Ingredients
  • 2 (3 oz.) packages ramen noodles, crumbled (discard the seasoning packets)
  • ⅓ cup sliced almonds
  • 1 (16 oz.) package coleslaw mix
  • 1 cup shelled edamame, steamed
  • 1 avocado, peeled, cored, & chopped
  • 1 large mango, peeled, cored & chopped
  • ½ cup green onions, thinly sliced
  • ¼ cup canola oil
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • ¼ teaspoon sesame oil
  • ¼ teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F. On a cookie sheet, spread out crumbled ramen noodles and sliced almonds. Roast in oven for 5 minutes, or till almonds are golden and toasty. Set aside toasted noodles and almonds, and allow to cool completely.
  2. In a large bowl, add coleslaw mix, edamame, avocado, mango, and green onions. Add noodles and almonds. Gently toss to combine.
  3. In a small bowl, whisk together canola oil, honey, rice vinegar, soy sauce, sesame oil, and black pepper. Drizzle lightly over salad. (Hint: you may not need all the dressing so add in small increments, tossing to combine until desired flavor is achieved)
Notes
To turn this meal from a side salad to an entrée, try adding 1 pound cooked and shredded boneless, skinless chicken breasts!
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