Ingredients

Salad

• 1 Whole Package Ramen Noodles
• 2/3 Cup Sliced Almonds
• 2 Tablespoons Sesame Seeds
• 1 Whole Bag Coleslaw Mix
• 1 1/2 Cups Shelled Edamame
• 1 Cup Shredded Carrots
• 4 Whole Scallions, Sliced
• 1/2 Cup Canned Mandarin Oranges, Drained

Dressing

• 1/4 Cup Rice Vinegar
• 3 Tablespoons Olive Oil
• 2 Tablespoons Honey
• 1 Tablespoon Soy Sauce, Low-Sodium
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Black Pepper

Directions

1. Place a rack in the center of your oven and preheat the oven to 425°. 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.
2. In a small bowl, whisk together all of the dressing ingredients.
3. In a serving bowl, toss together the salad ingredients and toasted mixture. Drizzle the dressing over the top, then toss again to combine.
4. Refrigerate until ready to serve.