| 11 | 20 | 315 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 8 |
| 1/2 cup | Avocado oil (or grape seed oil, for dressing) |
| 1/4 cup | Honey (for for dressing) |
| 1/4 cup | Rice vinegar (for dressing) |
| 2 tsp | Soy sauce, low sodium (for dressing) |
| 1/2 tsp | Sesame oil (for dressing) |
| 1/2 cup | Sliced almonds |
| 1 bag (16oz) | Coleslaw mix |
| 2 cup | Edamame (soybeans), cooked (shelled) |
| 1 mango | Mango (peeled, pitted, and julienned) |
| 1 cup cubes | Avocado |
| 1/2 cup | Green onion (thinly sliced) |
This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown. However, it’s perfectly edible and enjoyable even after a few days!
| Fruit | 0.3 |
| Meat Alternative | 0.5 |
| Vegetables | 2.0 |
