2 3oz packages of Ramen noodles (any flavor)
1/2 cup sliced almonds
1 16oz package coleslaw mix
1 cup mandarin oranges, drained
1 cup edamame, shelled
4 scallions, sliced
For the dressing:
1/3 cup canola oil
1/3 cup sugar
1/4 cup apple cider vinegar
2 tbsp soy sauce
1/4 tsp sesame oil
salt and pepper
Preheat your oven to 400 degrees F.
Crumble the ramen noodles and discard the seasoning packets. Combine the noodles with the
almonds on a parchment lined baking sheet. Toast in the oven for 7 to 9 minutes, stirring
halfway, until they are a light golden brown. Remove from oven and let cool.
Meanwhile combine the coleslaw mix, edamame, mandarin oranges, scallions and toasted noodle
mixture in a large bowl. Set aside.
In a small bowl whisk together the ingredients for the dressing until the sugar is dissolved. Pour
into the salad and toss to combine. Serve immediately or store, covered in the fridge for up to 3
days. Enjoy!