4 cups shredded cabbage, (I love Napa cabbage but you can also use plain ole cabbage)

1–2 shredded carrots

(If you’re in a hurry you can substitute 1 (16oz) bag coleslaw mix or broccoli coleslaw mix for the cabbage and carrots)

2 (3 oz) packages of ramen noodles, roughly crumbled (discard seasoning mix)

1 cup shelled and cooked edamame beans (usually sold frozen, they thaw very quickly)

1/2 cup thinly sliced almonds (blanched or unblanched, it doesn’t matter)

1/4 cup roasted, salted sunflower seeds

1/2 cup thinly sliced green onions

1 avocado, diced (if you think you’re going to enjoy some leftovers, I would omit the avocado as it will turn brown, which just doesn’t look very appetizing the next day!)

1 mango, peeled and diced – an optional add in for an extra touch of sweetness

Asian Honey Vinaigrette

1/4 c honey

1/3 cup rice wine vinegar

1 Tbsp soy sauce

1 Tbsp sesame oil

1 tsp grated fresh ginger (or more, if you love ginger)

1/2 – 1 tsp sriracha (optional)

2/3 cup vegetable oil (I like grapeseed for its neutral flavour)

Pinch of pepper, and salt to taste

To make the vinaigrette, mix all ingredients except oil in a bowl, then whisking continuously, slowly drizzle in oil until all the oil has been added and the dressing is mixed. Add salt and pepper to taste.