Salsas & sides · CRESPO KITCHEN

Crunchy Mango Ramen Salad

Toasted noodles, mango, edamame and peanuts meet a citrus dressing.

40 min approx.6 servingsFresh mango

Dish photograph: Crunchy Mango Ramen Salad. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

2 (3 oz) Ramen Noodle Packages Without the Seasoning
1 (8 oz) Package Coleslaw Cabbage Mix
1 Cup Shelled and Cooked Edamame
1 Cup Mango (Diced)
½ Cup Green Onion (Thinly Sliced)
½ Cup Roasted Unsalted Peanuts (Roughly Chopped)
2 Fresno Chiles (Thinly Sliced)
¼ Cup Cilantro Leaves
¼ Cup Basil Leaves (Torn)
½ Cup Canola Oil
¼ Cup Lime Juice
3 Tbsp Orange Juice
3 Tbsp Honey
1 Tsp Toasted Sesame Oil
1 ½ Tsp Fish Sauce

Method

Break the dry noodles into bite-size pieces and spread on a baking sheet. Toast under a low broiler for about 3 minutes, watching closely.
Combine them with cabbage, edamame, mango, scallions, peanuts, chiles and herbs.
Whisk both oils with the citrus juices, honey and fish sauce. Toss the dressing through the salad and serve immediately.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board