The flavors in this salad are out of this world, which is why it's one of our favorites. The first time I made it my husband and I finished off the whole salad. It's addicting and delicious. Oh, and pretty darn good for you too! This recipe started out as a Crunchy Asian Ramen Noodle Salad but I adapted it to our liking. Look at those colors, how can you resist?
Ingredients:1 bunch of kale
1/2 bag of coleslaw cabbage mix
3/4 c toasted almonds
1 cup steamed edamame
3-4 green onions (red onion is okay, thinly sliced)
sliced grilled chicken breasts
1/4 cup rice vinegar
3/4 cup canola oil
2 teaspoons soy sauce
1/4 t sesame oil
1 tablespoon of honey
1 pinch of red pepper flakes
It's a salad...so the directions are pretty self explanatory. But just in case...
1. Cut the kale leaves away from the rib and chop.
2. Dice mango and avocado.
3. Toast almonds on stove top over medium heat, stirring occasionally until they are toasted. When you smell them, they are done. Let cool before adding to salad.
4. Steam and cool edamame.
5. Combine all ingredients together in one big bowl.
6. Pour dressing ingredients in a jar or dressing bottle and shake until combined. Taste test before adding to salad.