Table For Two: Crunchy Ramen Salad with Mango Asian Honey Vinaigrette

23shares
19
4
0
0
0
0
0

By Loryn Purvis

Summer is coming!! The days are getting longer and the air a bit warmer. Of course, many would argue that Southern California is the land of endless summer, but there’s still a definite “beach season” in my opinion. Even though temperatures rarely dip below 70 degrees, I managed to weasel my way out of adorning a swimsuit throughout my entire pregnancy. Score one for me! However, now that our baby girl is here and my son and husband are in constant beach-mode, I’m not sure how much longer I’m going to be able to put it off. It’s time to get this post-baby body ready for the beach, and that’s where this salad comes in.

It’s really great when you find a completely healthy and nutritious meal that you actually enjoy eating. You know, something fun and flavorful that excites your palate while letting you feel really good about every bite. This salad does that for me. Add in the fact that it’s really easy to throw together, and you have the complete package.

Whether you’re looking to get ready for that swimsuit or not, this is a delicious meal that I know you’ll love. I hope you’ll give it a try soon!

Crunchy Ramen Salad with Mango and Asian Honey Vinaigrette

Salad Ingredients:

1, 12 to 16 oz. bag tri-colored coleslaw mix
2, 3 oz. packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
2 avocados, peeled, pitted and diced
1 cup frozen mango chunks, thawed and chopped
1/2 cup thinly-sliced green onions
Asian honey vinaigrette (see ingredients below)

Vinaigrette Ingredients:

2/3 cup olive oil
1/3 cup honey
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
salt and pepper, to taste

Heat oven to 425 degrees. Spread the crumbled ramen noodles on a baking sheet and bake for about 5 minutes, or until noodles are slightly toasted and golden. Remove baking sheet, toss and return it to the oven and toast for an additional 2 minutes. Keep an eye on the noodles so they don’t burn. Remove and set aside.
To make the vinaigrette, whisk all ingredients together until combined.
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to 2 days.

Giveaway Terms:

THIS GIVEAWAY HAS ENDED!!! Congratulations to our winner … Damaris!!!

PLEASE READ INSTRUCTIONS CAREFULLY to ensure eligibility!

To get entered to win today’s featured Foundation Restoration 5 Year Celebration Giveaway for year subscription to Menu Therapy, do ALL of the following:

FOLLOW Foundation Restoration (@FndRestoration) & Menu Therapy (@menutherapy) on Instagram.
LEAVE A COMMENT on this giveaway’s Instagram post & TAG 3 friends in your comment. Include #FRturns5giveaway in your comment too.

ALL ENTRIES WILL BE VERIFIED, so please be honest!!! Entries must be received by Friday, June 5th at midnight Eastern Standard Time. Winners will be selected randomly and notified by Instagram. If you’re Instagram account is set to private and you’re selected to win, you will be required to accept our follow request for verification. Winner will have 3 days to respond before winnings are forfeited.

About the Author: Loryn Purvis

Loryn’s number one thrill in life is sharing delicious meals with her loved ones. She enjoy introducing people to dishes that they have never tried, or even never liked before, but come away loving! She doesn’t think that weeknight dinner has to be boring. It should be an experience the whole family looks forward to every night. As a wife and mother who works from home everyday, Loryn knows that quality and nutrition do not have to be sacrificed in order to get a meal on the table. It doesn't have to be casseroles and cans everyday! That's where the idea for her online meal planning website, Menu Therapy, was born. Menu Therapy is her way of helping busy parents and serious home cooks alike, prepare meals using whole-foods and fresh ingredients. Put down that flavor packet and can of "cream of whatever," and begin using fresh herbs and spices to achieve a more healthful and delicious result. Loryn graduated from San Diego Culinary Institute in 2011, and will be a lifelong learner of everything food. Taking what she learned in the culinary arts and combining it with what she knows works in her kitchen for her family, Loryn creates weekly meal plans and shopping lists for people who love to cook. Loryn lives in Southern California with her husband of almost nine years, BJ, and their two children Kellan and Allie.

4 Comments

Steve May 29, 2015 at 9:47 am - Reply

Oh that looks good! Looking forward to trying this one out!
- Ashley McIlwain June 9, 2015 at 12:05 pm - Reply
  
  Steve, me too! I need to pick up the stuff to make it 🙂
Erin Hensche May 29, 2015 at 3:12 pm - Reply

Love this! I have heard about ramen salads but never tried them! I’m going to do this! Thanks for the recipe!
- Ashley McIlwain June 9, 2015 at 12:06 pm - Reply
  
  Erin, let us know what you think when you try it! I want to try it too, so I’m going to have to put it on the grocery list.

Table For Two: Crunchy Ramen Salad with Mango Asian Honey Vinaigrette