This would be the perfect side dish for any Memorial Day barbecue you may have going on this weekend. And it's packed with veggies! I really like this crunchy ramen salad because it's a good combo of sweet and savory, and it has a great crunch! Yes it uses a couple packages of ramen noodles, which are not normally something you'd find on a healthy eating blog. But you're going to toss the seasoning package that comes with it since it's full of junk anyway. The Asian honey vinaigrette that is used as the dressing in this salad is really amazing and easy to make. I hope you give it a try!

Crunchy Ramen Salad

Prep Time: 10 min. | Total Time: 10 min.

Salad Ingredients:
1 (16 oz.) bag coleslaw mix
2 ( 3 oz.) packages of ramen noodles, crumbled (toss the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and diced
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette

Vinaigrette Ingredients:
2/3 cup vegetable oil (or any cooking oil)
1/3 cup honey
1/3 cup rice wine vinegar
2 tsp. soy sauce
1/4 tsp. sesame oil
Pinch of salt and black pepper

Preparation Instructions:
Whisk together vinaigrette ingredients and set aside. Add all ingredients together in a large bowl, pour on vinaigrette and toss until combined. Serve immediately or cover and refrigerate until ready to serve. This will last in the fridge for a couple days, just remember that the avocado will brown the longer it sits, especially since it's sitting in an acidic vinaigrette. Also, I like it best fresh because the ramen noodles is still nice and crunchy! Enjoy!


I hope you all  have a relaxing and safe Memorial Day weekend!