Edamame are merely soybeans that have been harvested before the beans inside the pods have become mature and hardened. If you buy them in the pod, you will have to shell them to get out the actual beans that you will need for this recipe. It is far easier to find them, already shelled (and often cooked), in the freezer section of your local market.

You may find yourself having to do quite a few substitutions in this recipe (see Quick Tip). The main thing that makes this salad so popular is the crunchiness of the ramen noodles and the sweet-savory dressing.

 

INGREDIENTS

For the Salad

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 (find these frozen)

1 avocado, peeled, pitted and diced

1 mango, peeled, pitted, and julienned (or diced)

½ cup thinly-sliced almonds

½ cup thinly-sliced green onions (scallions)

 

For the Asian Honey Vinaigrette

½ cup avocado oil (or vegetable oil, or any cooking oil)

¼ cup honey (or your desired sweetener)

¼ cup rice vinegar

2 teaspoons soy sauce

¼ teaspoon toasted sesame oil

Pinch of salt and black pepper

 

DIRECTIONS

Heat oven to 425°F. 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. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.

Make the vinaigrette by whisking all ingredients together until well-combined.

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

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)

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Quick Tip: If you don’t have, or can’t find, rice vinegar, you can substitute apple cider vinegar without noticeably affecting the taste of the dish. Likewise, you can substitute peanut oil or olive oil for the sesame oil, and then sprinkle some sesame seeds over the salad before serving.

Recipe and photo courtesy of Ali at Gimme Some Oven