Crunchy Asian Salad

March 08, 2016

I try to cook meatless meals occasionally, mainly because it’s a lighter meal but also because it helps save a little bit of money too!

This Crunchy Asian Salad was a perfect meatless meal for us. It’s starting to warm up here so a cold salad felt great and it was packed with flavor all the way through. It’s simple to make and is incredibly filling!

Crunchy Asian Salad


1 small bag of coleslaw mix
2 packages of ramen noodles, crumbled (disregard the seasoning packets)
1 cup shelled and cooked edamame (I used the steamable kind from the freezer section)
1 mango, diced
1/2 cup almonds, crushed
4  green onions, sliced
Asian honey vinaigrette (recipe below)

Vinaigrette Ingredients:
2/3 cup vegetable oil
1/3 cup honey
1/3 cup white wine vinegar
2 teaspoons soy sauce (additional to taste)
1/4 teaspoon sesame oil
pinch of salt and black pepper


Whisk all  of the vinaigrette ingredients together until combined and set aside while assembling the salad.

Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet. Bake for about 5 minutes, or until the almonds and noodles are slightly golden. Remove and set aside.

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

Serve immediately.

Recipe adapted from Gimme Some Oven

Crunchy Asian Salad | Full Recipe on @ShesIntentinal (daintyjewellsblog.com)!