Ingredients
- 8 oz (225g) coleslaw mix (raw cabbage and carrot)
- 8 oz (225g) julienne-cut zucchini (courgette)
- 1 chopped mango
- 1 chopped avocado
- Small handful chopped almonds
- 3 sliced green onions (spring onions)
- 6 oz (170g) cooked, chopped soba, ramen or udon noodles
- Handful of shelled, cooked edamame
- Sesame seeds (optional)
For the Dressing
- 1/3 cup (80 ml) honey
- 2/3 cup (160 ml) vegetable oil
- 1/3 cup (80 ml) rice wine vinegar
- 2 teaspoons soy sauce
- ΒΌ teaspoon sesame oil
- Salt and black pepper, to taste
Method
- Whisk all the dressing ingredients together and set aside.
- Toss the coleslaw mix with the zucchini, mango, avocado, almonds, green onions, noodles, and edamame.
- Toss the dressing with the salad, ensuring everything is well mixed.
- Sprinkle some sesame seeds on top if you want.
- Serve right away or cover and refrigerate for up to 2 days.
Notes
If you aren't going to serve this immediately, toss the avocado in lime juice before adding, so it doesn't go brown.
Mix and match the ingredients - last time I used a pound of coleslaw mix instead of half coleslaw mix (cabbage and carrot) and half zucchini.
Mix and match the ingredients - last time I used a pound of coleslaw mix instead of half coleslaw mix (cabbage and carrot) and half zucchini.