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)
Ingredients
Salad
- 2 pkg. instant ramen noodles
- 3/4 cup sweetened coconut flakes
- 1 1/2 cups pre-cut coleslaw mix
- 2 ripe mangoes, peeled and diced
- 1 carrot, shredded
- 1/4 cup red onion, sliced
- 2 tbsp. fresh cilantro leaves, chopped
- 3/4 cup light salted cashew halves & pieces
Dressing
- 1/4 cup fresh lime juice
- 1/4 cup rice vinegar
- 2 tbsp. brown sugar
- 2 tbsp. toasted sesame oil
- 2 tsp. fish sauce
Instructions
- 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 twenty minutes or until lightly browned, stirring halfway through baking.
- Meanwhile, cook coconut in microwave oven two minutes or until toasted, stirring every thirty seconds; cool.
- Prepare Dressing: In large bowl, whisk together lime juice, vinegar, brown sugar, oil and fish sauce. Add coleslaw, mangoes, carrot, onions, cilantro, cashews, noodles and coconut; toss until well combined. Let stand fifteen minutes or cover and refrigerate up to two hours before serving. Makes about eight cups.
Nutrition Facts
341 Calories Per ServingFat: 18gSaturated Fat: 8gSodium: 273mgCarbohydrates: 42gFiber: 5gSugars: 28gProtein: 7gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe