Try something new for dinner tonight, like this tangy Thai mango & ramen noodle salad.
- 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.
- Meanwhile, cook coconut in microwave oven 2 minutes or until toasted, stirring every 30 seconds; cool.
- 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.
341 Calories Per Serving
SATURATED FAT: 8G