Crunchy Ramen Noodle Salad

Ingredients

• Cabbage

  Raw

  2 cup, shredded or 140g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Carrots

  Raw

  3 medium or 183g

• Ramen noodle soup

  Any flavor, dry

  2 package or 170g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Almonds

  Nuts, raw

  ½ cup, slivered or 54g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Avocado oil

  ½ cup or 109g

• Honey

  4 tbsp or 84g

• Rice wine vinegar

  4 tbsp or 60g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Sesame oil

  Salad or cooking

  ¼ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 425°F. Prepare the edamame according to the package instructions.
2. Crumble the ramen noodles and mix with slivered almonds on a baking sheet. Bake for about 5 minutes until slightly toasted and golden. Stir and bake for an additional 3 minutes, watching closely to avoid burning. Remove and set aside.
3. Whisk together rice wine vinegar, soy sauce, sesame oil, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the toasted noodle mixture, prepared edamame, avocado, mango, scallions, red and green cabbage, carrots, and vinaigrette. Toss until well combined.
5. Serve immediately or refrigerate for up to 3 days.

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