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Crunchy Top Ramen Salad

Top Ramen in your Salad? Yep, and it's delicious! Try this recipe for Crunchy Ramen Salad at your next summer party.
Print Recipe
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Servings 8

Ingredients
  

  • 2 3-ounce packages ramen noodles, crumbled
  • 1/2 cup almonds sliced
  • 1 16-ounce bag coleslaw mix
  • 1/2 small red baggage shredded
  • 1 1/2 cups frozen edamame thawed and shelled
  • 1 avocado peeled, pitted and diced
  • 1 mango peeled, pitted, and diced
  • 1/2 cup scallions sliced
  • Asian vinaigrette store bought

Instructions
 

  • Preheat oven to 350 degrees F.
  • Toss the broken ramen pieces with the almonds and spread out onto a baking sheet, in an even layer. Bake for about 5 to 8 minutes or until toasted and lightly golden brown. Remove from oven and allow to cool.
  • Toss the remaining ingredients together in a large bowl, along with the cooled ramen and almonds. Stir in as much or as little dressing as you'd like. Serve immediately. If serving later on, don't toss with dressing until ready to serve. Enjoy!