Crunchy Asian Ramen Noodle Salad

18  ounces		2 - 14 oz. bags trim color coleslaw mix
3  ounces		ramen noodles, crumbled. Discard seasoning packet, and if you want to be more fancy and healthful, use rice ramen noodles
1  cup		shelled and cooked edamame
1  cup		1 mango, peeled, pitted, and diced; or mandarin oranges, drained, and chopped
1/2  cup		thinly sliced almonds
1/2  cup		thinly sliced green onions
1/4  cup		avocado oil (or vegetable oil)
1/4  cup		honey (or your desired sweetener)
1/4  cup		rice vinegar
2  teaspoons		soy sauce
1/4  teaspoon		toasted sesame oil
1/4  teaspoon		salt
1  pinch		black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Crunchy Asian Ramen Noodle Salad ingredients. The serving size for any ingredient in Crunchy Asian Ramen Noodle Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside. This toasting will make the raw ramen delicious rather than inedible! If almonds are already dry-roasted, toasting them again is optional.

Whisk all vinaigrette ingredients together until combined.

Combine ingredients in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (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!)