Asian Ramen Noodle Salad

• Vegan

• Produce

  • 1 cup Edamame beans, frozen
  • 6 Green onions
  • 1 15-ounce can Mandarin oranges

• Condiments

  • 3 tsp Soy sauce, light

• Pasta & Grains

  • 1 package Ramen noodles, dry

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tbsp Black sesame seeds
  • 1 16-ounce package Coleslaw mix
  • 3 tsp Sugar

• Oils & Vinegars

  • 7 tbsp Rice vinegar, seasoned
  • 4 tsp Sesame oil
  • 2 tbsp Vegetable or grapeseed oil

• Nuts & Seeds

  • 1/4 cup Almonds

Found on foodiecrush.com

Description

Ingredients

• 1 16-ounce package coleslaw mix
• 1 package dry ramen noodles
• 1 15-ounce can mandarin oranges, drained
• 1 cup frozen shelled edamame beans, thawed
• 6 green onions, whites and greens chopped
• ¼ cup slivered almonds
• 1 tablespoon black sesame seeds
• 7 tablespoons seasoned rice vinegar
• 2 tablespoons vegetable or grapeseed oil
• 3 teaspoons light soy sauce
• 3 teaspoons sugar
• 4 teaspoons sesame oil (add more to taste if you prefer a strong sesame taste)
• Freshly ground black pepper
• **Optional: Add 2 cups chopped chicken breast to make a one dish meal

Directions

• Add the coleslaw mix to a large bowl. Crumble the dry ramen noodles into the coleslaw and then add the mandarin oranges and edamame. Add the green onions, slivered almonds and black sesame seeds and toss. In a small bowl, whisk the rice vinegar, vegetable oil, soy sauce, sugar and sesame oil and freshly ground black pepper in a small bowl. Drizzle over the slaw mix and toss to combine. Refrigerate for 1 hour for flavors to meld.