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1 cup shredded carrots
1 cup shredded green cabbage (you can use savoy cabbage for a bit of a fun look)
1 cup shredded purple cabbage
2 3oz packages of ramen noodles (crumbled)
1 cup shelled and cooked Edamame beans
1 avocado, peeled and pitted and diced
1 fresh mango, peeled, pitted and julienned or diced
½ cup thinly sliced green onions
½ sliced almonds
Asian Honey Vinaigrette:
2/3 cups vegetable oil
1/3 cup honey
1/3 rice wine vinegar
2 tsp soy sauce
¼ sesame oil
Salt and pepper to taste
Spread the crumbled ramen noodle and almonds on a baking sheet, and stir to combine. Bake for about 5 minutes at 425 degrees to toast the mixture a bit. Remove when the mixture is golden brown and give it a good toss. Put back in oven for an additional 3 minutes watching carefully so it does not burn.
Add ingredients including the vinaigrette together in a large bowl, and toss until combined.
I doubled the dressing recipe, made it the night before and marinated my chicken breast over night. Then grill on the BBQ until the internal temperature is over 160 degrees.
Serve immediately or cover and refrigerate for up to 3 days.