Crunchy Ramen Noodle Salad

Ingredients

• Cabbage

  Raw

  2 cup, shredded or 140g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Carrots

  Raw

  4 small or 200g

• Ramen Noodles, Organic

  Ocean's Halo

  2 package dry or 120g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Almonds

  Nuts, raw

  2 oz (23 whole kernels) or 57g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  8 tbsp chopped or 48g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Honey

  4 tbsp or 84g

• Rice wine vinegar

  4 tbsp or 60g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Sesame oil

  Salad or cooking

  ¼ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 425°F. Prepare the edamame according to the package instructions.
2. Crumble the ramen noodles and mix with sliced almonds on a baking sheet. Bake for about 5 minutes until slightly toasted and golden. Stir and bake for an additional 3 minutes, watching closely to avoid burning. Remove and set aside.
3. Whisk together rice wine vinegar, soy sauce, sesame oil, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the toasted noodle mixture, prepared edamame, avocado, mango, scallions, red and green cabbage, carrots, and vinaigrette.
5. Toss until well combined and serve.