Simple Crunchy Asian Ramen Noodle Salad

• Meat

  • 1 cup Rotisserie chicken

• Produce

  • 1 Avocado, large
  • 1 cup Carrots
  • 1/4 cup Cilantro
  • 1/2 cup Green onions
  • 1 Mango, Large
  • 1 Red bell pepper, large

• Pasta & Grains

  • 2 (3 oz packages Ramen noodles

• Baking & Spices

  • 1 tsp Salt
  • 1 tsp Sesame seeds, Toasted
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1/4 cup Canola oil
  • 1 cup Rice vinegar
  • 3 tsp Sesame seed oil

• Nuts & Seeds

  • 1 cup Cashews, lightly salted and toasted

• Deli

  • 2 (14 oz bags 3 color coleslaw

• Other

  • 10 oz bag Cascadian Farms frozen shelled edamame, thawed and drained

Found on foodfolksandfun.net

Description

Ingredients

• SALAD:
• 2 (14 oz) bags 3 color coleslaw (without the dressing)
• 10 oz bag Cascadian Farms frozen shelled edamame, thawed and drained
• 1 cup shredded carrots
• 1 cup shredded rotisserie chicken
• 1 large red bell pepper, diced
• 1 large mango, diced
• 1 large avocado, diced
• 2 (3 oz) packages ramen noodles, crumbled (seasoning packet discarded)
• ½ cup sliced green onions
• ¼ cup minced cilantro
• 1 cup lightly salted and toasted cashews
• ASIAN SESAME SALAD DRESSING:
• 1 cup rice vinegar
• ½ cup sugar
• ¼ cup canola oil
• 3 teaspoons sesame seed oil
• 1 teaspoon salt
• 1 teaspoon sesame seeds, toasted

Directions

• FOR THE ASIAN SESAME SALAD DRESSING: In a medium saucepan bring vinegar to a boil. Turn off heat and stir in sugar until dissolved. Pour mixture into medium bowl and cool. Once cool, add canola oil, sesame seed oil, salt, and sesame seeds. Whisk vigorously until combined and slightly emulsified, about 1-2 minutes.
• FOR THE SALAD: In an extra-large salad bowl add coleslaw followed by the rest of the salad ingredients. Pour dressing over salad, toss, and serve!