Crunchy Ramen Noodle Salad with Mango
PREP TIME: |
2 (3-ounce) ramen noodle packages without the seasoning
1 (8-ounce) package coleslaw cabbage mix
1 cup shelled and cooked edamame
1 cup mango, diced
½ cup green onion, thinly sliced
½ cup roasted unsalted peanuts, roughly chopped
2 Fresno chilies, thinly sliced
¼ cup cilantro leaves
¼ cup basil leaves, torn
½ cup canola oil
¼ cup lime juice
3 tablespoons orange juice
3 tablespoons honey
2 teaspoons toasted sesame oil
1 ½ teaspoon fish sauce
Preheat the broiler to low heat.
Crumble ramen noodles into bite-sized pieces and place on a baking sheet in a single layer. Toast ramen until lightly golden under the broiler, about 3 minutes.
In a large bowl, toss to combine toasted noodles, coleslaw mix, edamame, mango, onion, peanuts, chilies, cilantro and basil.
In blender or large bowl with a whisk, combine oil, lime and orange juices, honey, sesame oil and fish sauce, and blend or whisk until emulsified. Add to salad and toss to coat. Serve immediately.