Ingredients
16ozcoleslaw mix,(1 bag)
3ozramen noodles,(2 pkgs), crumbled
1cupedamame,shelled and cooked
1avocado,peeled, pitted and diced
1mango,peeled, pitted, and julienned or diced
½cupalmonds,thinly-sliced
½cupgreen onions,(scallions), thinly-sliced
½cupavocado oil,or vegetable oil, or any cooking oil
¼cuphoney,or any desired sweetener
¼cuprice vinegar
2tspsoy sauce
¼tspsesame oil
pinchsalt and black pepper
Preparation
Heat oven to 425 degrees F. Spread the crumbled 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 does not burn. Remove and set aside.
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.
Whisk all ingredients together until combined.
