Caitlin had a party for Josh's birthday back in June and one of her friends brought a salad with Ramen noodles crumbled into it. I ate so much of it, it was embarrassing. Then I immediately hit up Google when I got home to try to find a recipe to recreate it. I found this one, which was slightly different than Caitlin's friend's salad, but had the addition of chopped avocado and toasted sliced almonds, so I knew it had to be good.
One of the great parts of the salad is how easy it is to put it together. You briefly toast Ramen noodles and the sliced almonds in the oven while you whip up the most delicious dressing of oil, honey, rice wine vinegar soy sauce, and sesame oil. Then throw into a bowl a bag of cole slaw mix, the avocado, and some edamame and scallions, and you're done. The recipe calls for a sliced mango, but I thought that might be taking things to a place that is too weird for my family, and I'm glad I left it out. This salad is absolutely perfect without it.
|PS my countertops are beautiful!|
crunchy Asian Ramen noodle salad
from Gimme Some Oven
1 16-ounce bag coleslaw mix
2 3-ounce packages of Ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked (or frozen and thawed) edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted and diced (optional)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced scallions
for Asian honey vinaigrette:
2/3 cup vegetable oil
1/3 cup honey
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper
1) Heat oven to 425 degrees. Spread the crumbles Ramen noodles and sliced almonds out on a baking sheet and stir a bit to combine. Bake for about 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 an additional 3 minutes. Keep a very close eye on the mixture so that it doesn't burn. Remove and set aside.
2) Make the vinaigrette: whisk together all ingredients until combined.
3) Add ingredients (including the vinaigrette) together in a large bowl and toss until combined. Serve immediately, or cover and refrigerate for up to 3 days.