Sriracha Crunchy Asian Ramen Noodle Salad

2 - Lunch, Salad

Difficulty: Easy Servings: 6 Source:

Ingredients

SALAD:

7-8 cups 1 medium Napa or Green cabbage shredded or 2 bags of your favorite coleslaw mix

1 cup red cabbage shredded

1 cup edamame shelled and cooked

1 mango peeled pitted, and julienned

1 large carrot shredded

3-4 green onions thinly sliced

1/4 cup fresh chopped cilantro

1 package ramen noodles crushed (discard the seasoning packet)

1/2 cup Blue Diamond Sriracha Almonds crushed

DRESSING:

1/2 cup rice wine vinegar

1/3 cup neutral tasting oil canola vegetable, grapeseed etc.

1/3 cup honey can substitute with agave

3 teaspoons soy sauce

1/4 teaspoon sesame oil

1 garlic minced

1 teaspoon fresh ginger minced

salt and pepper to taste

1/4 teaspoon red pepper flakes optional

Description

A sweet, spicy and tangy cold Asian-style salad with crunchy Ramen noodles and Sriracha flavored almonds. So easy to make and perfect for potlucks.

Prep Time 20 minutes
Total Time 20 minutes

To make this ahead of time, do not add dressing or ramen noodles until right before serving.

Directions

Place ramen noodles and half of the almonds in a large-sized zippered plastic storage bag. Seal the bag and crush using a rolling pin.

In a large bowl, combine the two cabbages, edamame, mango, and carrot.

In a small mixing bowl, whisk together the ingredients for the dressing. Taste and adjust seasoning to your liking.

Pour the desired amount of dressing over salad and toss to combine.

Place in the fridge for about 10-20 minutes for flavors to meld.

Right before serving, fold in ramen noodles, green onions, cilantro and crushed and whole almonds.

Best enjoyed immediately or on the same day.