Salad Ingredients:

1/2 savoy cabbage shredded & 1/2 red cabbage
2 (3-oz) packages of ramen noodles, crumbled and toasted
1 cup frozen edamame
1 avocado, peeled, pitted and diced (add just before serving)
1 mango, peeled, pitted, and julienned
1/2 cup thinly-sliced almonds toasted
1/2 cup thinly-sliced green onions
Asian honey vinaigrette (see ingredients below)
roasted butternut squash ( I had some left over so I added it to the salad for colour)

Asian Honey Vinaigrette

2/3 cup vegetable oil
1/3 cup honey
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper

To Make The Salad:

Heat toaster oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine (toss seasoning mix). 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.)

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined. Serve immediately

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