|10 min||10 min||8|
|1/2 cup||Avocado oil (or grape seed oil, for dressing)|
|1/4 cup||Honey (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 bag (16oz)||Coleslaw mix|
|2 individual package||Ramen noodle, dry|
|2 cup||Edamame (soybeans), cooked (shelled)|
|1 cup cubes||Avocado|
|1 mango||Mango (peeled, pitted, and julienned)|
|1/2 cup||Sliced almonds|
|1/2 cup||Green onion, scallion, ramp (thinly sliced)|
Whisk all dressing ingredients together until combined. Store in a glass jar in the fridge.
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!