For
the salad:
- 1 package ramen noodles (3 ounces)
- 2/3 cup sliced almonds
- 2 tablespoons sesame seeds
- 1 bag coleslaw mix (16 ounces)
- 1 &1/2 cups shelled frozen edamame thawed
- 1 cup shredded carrots
- 4 scallions thinly sliced (both white and green parts)
- 1/2 cup canned mandarin orange segments in light syrup rinsed
For the dressing:
- 2/3 C Olive Oil
- 4 Tb sugar
- 1/3 C Rice Vinegar
- 1 & 1/2 Tb Soy Sauce
- 1-2 tsp sesame oil
- 1/4 tsp black pepper
- 1 tsp garlic powder
Instructions and Assembly:
Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
In a serving bowl, toss together the coleslaw, edamame,
carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over
the top, then toss again to combine.
Sprinkle the oranges over the top.
