Ingredients
The following ingredients have 7 Servings
- 4 cups coleslaw mix
- 1 bell pepper, thinly sliced
- 1 cup shelled edamame, cooked
- 1 large avocado, cut into small cubes
- 1 large mango, cut into small cubes
- 2 packages of gluten-free ramen noodles* (discard seasoning)
- 1/2 cup sliced almonds
- 6 green onions (whites and light-green only), thinly sliced
- 1/3 cup olive or avocado oil
- 2 tbsp rice vinegar
- 2 limes, juiced
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup if vegan
- 2 tsp freshly grated ginger
- 1/4 cup cilantro, finely chopped
Instruction
- Preheat oven to 350 degrees F.
- Using a mallet, crush up ramen noodles into small pieces.
- Spread out ramen and almonds on a baking sheet and bake for 10 mins or until golden brown.
- In a large bowl combine coleslaw mix, bell pepper, edamame, avocado, mango, ramen and almonds.
- In a separate bowl combine all dressing ingredients.
- Top salad with desired dressing and let sit for 30 mins before serving.
- Store leftovers in fridge for up to 3 days.
