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Ramen Noodle Slaw with Edamame

Ingredients

  • 2 pkg. dry ramen noodles pork flavor, broken or crushed into small pieces
  • 1 c. sliced almonds
  • 4 c. thinly sliced green cabbage
  • 2-3 c. thinly sliced red cabbage
  • 2 c. matchstick carrots
  • 10 oz. bag frozen shelled edamame thawed
  • 2/3 c. green onions.
  • Dressing:
  • 1/2 c olive oil
  • 1/4 c. rice vinegar
  • 1/4 c honey
  • 1 Tbsp. peeled and grated fresh ginger
  • 1 tsp minced garlic
  • 1/2 tsp. toasted sesame oil
  • salt and pepper to taste

Instructions

  1. Dressing: In a mixing bowl, whisk together light olive oil, rice vinegar, honey, ginger, galic, sesame oil and season with salt and pepper to taste. Refrigerate while preparing salad ingredients. Add one package of the seasoning out of the ramen to the dressing.
  2. In preheated 400° oven spread almonds and ramen evenly on a rimmed half sheet pan. Bake about 3-4 minutes then stir and spread over pan again. Bake an additional -4 minutes until golden brown. Cool and set aside.
  3. In a large bowl add the green and red cabbage, carrots, green onions, thawed edamame. Refrigerate until ready to serve. Before serving stir the dressing and pour over salad and toss well. Add in the almonds and ramen at the last minute and toss well. Serve immediately.