CRUNCHY RAMEN NOODLE SALAD
RAMEN NOODLE SALAD INGREDIENTS
SALAD INGREDIENTS:
1 (16-ounce) pack coleslaw blend
2 (3-ounce) bundles of ramen noodles*, disintegrated (you won't utilize the flavoring parcel)
1 cup shelled and cooked edamame
1 avocado, stripped, pitted and diced
1 mango, stripped, pitted, and julienned (or diced)
1/2 cup meagerly cut almonds
1/2 cup meagerly cut green onions (scallions)
Sesame honey vinaigrette
SESAME HONEY VINAIGRETTE
1/2 cup avocado oil (or vegetable oil, or any cooking oil)
1/4 cup honey (or your ideal sugar)
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
touch of salt and dark pepper
RAMEN NOODLE SALAD INSTRUCTIONS
TO MAKE THE SALAD:
Heat broiler to 425°F. Spread the disintegrated ramen noodles and cut almonds out on a baking sheet, and mix a piece to join. Heat for around 5 minutes, or until the almonds and noodles are somewhat toasted and brilliant. Eliminate baking sheet, and give the combination a decent mix to throw. Then return it to the stove and toast for 3 extra minutes. Keep an exceptionally close eye on the combination with the goal that it doesn't consume. Eliminate and save.
Add fixings (counting the vinaigrette) together in a huge bowl, and throw until joined.
Serve right away, or cover and refrigerate for as long as 3 days. (This salad is greatly improved eaten the primary day, as the noodles lose their "crunch" the more it sits, and the avocado might brown a little. In any case, it's completely consumable and charming even following a couple of days!)
TO MAKE THE VINAIGRETTE:
Whisk all fixings together until joined.
Cool. Partake in the CRUNCHY RAMEN NOODLE SALAD formula !!!
CRUNCHY RAMEN NOODLE SALAD VIDEO :
