Crunchy Ramen Noodle Salad

Ingredients

• Cabbage

  raw

  2 cup, shredded or 140g

• Red cabbage

  raw

  2 cup, shredded or 140g

• Carrots

  raw

  4 small or 200g

• Ramen noodles

  dry, any flavor, reduced fat, reduced sodium

  4 oz, dry or 113g

• Edamame

  frozen

  1 cup or 118g

• Avocado

  raw

  1 fruit or 201g

• Mango

  raw

  1 fruit without refuse or 207g

• Almonds

  raw

  2 oz (23 whole kernels) or 57g

• Scallions

  raw

  8 tbsp chopped or 48g

• Olive oil

  8 tbsp or 108g

• Honey

  4 tbsp or 84g

• Rice wine vinegar

  4 tbsp or 60g

• Tamari soy sauce

  2 tsp or 12g

• Sesame oil

  ¼ tsp or 1g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  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.