from Jill G.
Ingredientsserves 8 Salad Ingredients: 1 (16-ounce) bag coleslaw mix 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet) 1 can sliced mango 1 can pineapple tidbits 1/2 cup thinly-sliced almonds 1/2 cup sunflower seeds (optional) 1/2 cup thinly-sliced green onions Asian Honey Vinaigrette: 2/3 cup peanut or vegetable oil 1/3 cup honey (or agave syrup) 1/3 cup rice wine vinegar 2 teaspoons soy sauce 1/4 teaspoon sesame oil pinch of salt and black pepper | DirectionsWhisk all the vinaigrette ingredients together until combined. Toss all ingredients, including the vinaigrette, together in a large bowl until combined. Serve immediately, or cover and refrigerate for up to 3 days. Note: This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits. Optional first step: Heat oven to 425 degrees. 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 and set aside. |