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Tangy Thai Mango & Ramen Noodle Salad

Try something new for dinner tonight, like this tangy Thai mango & ramen noodle salad.

45 mins
6 Serving(s)
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Tangy Thai Mango & Ramen Noodle Salad

Ingredients

Salad

  • 2 pkg instant ramen noodles
  • ¾ cup Schnucks sweetened coconut flakes
  • 1½ cups pre-cut cole slaw mix
  • 2 ripe mangoes, peeled and diced
  • 1 carrot, shredded
  • ¼ cup red onion, sliced
  • 2 tbsp fresh cilantro leaves, chopped
  • ¾ cup Schnucks light salted cashew halves & pieces

Dressing

  • ¼ cup fresh lime juice
  • ¼ cup rice vinegar
  • 2 tbsp Schnucks brown sugar
  • 2 tbsp toasted sesame oil
  • 2 tsp fish sauce

Instructions

  1. Prepare Salad: Preheat oven to 350°F. Break noodles into small pieces, spreading in single layer on rimmed baking pan; reserve seasoning packets for another use. Bake noodles 20 minutes or until lightly browned, stirring halfway through baking.
  2. Meanwhile, cook coconut in microwave oven 2 minutes or until toasted, stirring every 30 seconds; cool.
  3. Prepare Dressing: In large bowl, whisk together lime juice, vinegar, brown sugar, oil and fish sauce. Add cole slaw, mangoes, carrot, onions, cilantro, cashews, noodles and coconut; toss until well combined. Let stand 15 minutes or cover and refrigerate up to 2 hours before serving. Makes about 8 cups.

Nutrition Facts

341 Calories Per ServingFat: 18gSaturated Fat: 8gSodium: 273mgCarbohydrates: 42gFiber: 5gSugars: 28gProtein: 7g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe