Tangy Thai Mango & Crunchy Ramen Salad | CelebrateMORE.com

Tangy Thai Mango & Crunchy Ramen Salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 servings

Calories per serving: 236

Fat per serving: 17g

Saturated fat per serving: 7g

Carbs per serving: 41g

Protein per serving: 6g

Fiber per serving: 3g

Sugar per serving: 23g

Sodium per serving: 360mg

Cholesterol per serving: 0mg

Tangy Thai Mango & Crunchy Ramen Salad

Ingredients

  • *Salad*
  • 2 Pkgs. (3 Oz. each) Instant Ramen Noodles
  • ¾ Cup Sweetened Coconut Flakes
  • 2 Green Onions, sliced
  • 2 Ripe Mangoes, peeled and diced (about 4 cups)
  • 1 Large Carrot, shredded
  • 1½ Cups Pre-Cut Cole Slaw Mix
  • ¾ Cup Cashew Halves & Pieces, lightly salted
  • ¼ Cup Red Onion, sliced
  • 2 Tbsp. Fresh Cilantro, chopped
  • *Dressing*
  • ¼ Cup Fresh Lime Juice
  • ¼ Cup Rice Vinegar
  • 2 Tbsp. Brown Sugar
  • 2 Tbsp. Toasted Sesame Oil
  • 2 tsp Fish Sauce

Instructions

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

Notes

Add a diced jalapeño pepper or sriracha hot chili sauce to the dressing for a spicier flavor.

 

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