Do you remember that broccoli slaw/ramen noodle salad that was all the rage years ago? I confess, I always loved it, but didn't serve it anymore because everyone else did! Now nobody serves it. Probably because they all thought the same thing.
Recently I found a new riff on my old favorite. This one includes mango, avocado, edamame and a lovely vinaigrette, not using the ramen noodle packet for flavoring. But the noodles and almonds are browned and crisped up in the oven for that lovely crunch.
Ramen Salad Redux
From Gimme Some Oven
1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, diced, sliced or julienned
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions
Asian Honey Vinaigrette:
2/3 cup vegetable oil
1/3 cup honey (or agave, to make this vegan)
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper
Heat oven to 425 degrees. 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. Remove and set aside.
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined. Serve immediately or cover and refrigerate until ready to serve. If refrigerating, I usually don't add the noodles and almonds until right before serving.