Asian Salad
Vegan Asian Salad
Servings 4
Ingredients
- 1 head green cabbage sliced
- 1/2 head red cabbage sliced
- 1 3-ounce package of ramen noodles, crumbled after baking
- 1 cup frozen and cooked edamame
- 1 avocado peeled, pitted and diced
- 1 mango peeled, pitted, and julienned (or diced)
- 1/2 cup thinly-sliced green onions scallions
- 3 -4 sweet peppers red and yellow for color, sliced lengthwise
- Asian honey vinaigrette
- 2/3 cup vegetable oil
- 1/3 cup agave
- 1/3 cup rice wine vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon hot sesame oil
- pinch of salt and black pepper
Instructions
- Begin by heating oven to 425 degrees. Spread the ramen noodles on a baking sheet.
- Bake for about 5 - 7 minutes.
- The noodles will become toasty. Mix once during cooking.
- Remove baking sheet, crumble the ramen noodles with your hands and set aside.
- Add all the vegetable ingredients together in a large bowl, and toss until combined.
- Toss the vinaigrette ingredients together and shake well. Dress immediately.
- Serve and enjoy!