Ingredients

Salad Ingredients

• 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 edamame
• 1 avocado, peeled, pitted and diced
• 1 mango, peeled, pitted, and julienned (or diced)
• 1/2 cup thinly-sliced almonds
• 1/2 cup thinly-sliced green onions (scallions)
• Asian honey vinaigrette

Asian Honey Vinaigrette

• 1/3 cup honey (or agave, to make this vegan)
• 1/3 cup rice wine vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon sesame oil
• pinch of salt and black pepper
• 2/3 cup vegetable oil (or any cooking oil)

Procedure

To Make the Salad

1. Heat oven to 425°.
2. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine.
3. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden.
4. 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.)
5. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
6. Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)

To Make the Vinaigrette

1. Place honey (or agave), rice wine vinegar, soy sauce, sesame oil, salt and black pepper Into the Vitamix container in the order listed and secure lid.
2. Select Variable 1
3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
4. Replace lid plug and slowly increase speed to Variable 10, then to High. Blend for an additional 10 seconds.