mango edamame slaw with toasted ramen

This vegetarian dish is surprisingly filling and flavorful considering it doesn't have any meat or seafood in it. The edamame adds color and bulk to the dish, and the fragrant dressing includes a combination of fresh ginger, garlic, lime juice, and Sriracha. I would recommend serving with a bright white wine such as a Sauvignon Blanc, which will help to offset the spicy notes of the dressing.

  • Green cabbage (1 small head, very thinly sliced)

  • Shredded carrots (1 cup)

  • Green onions (1 bunch, thinly sliced; approximately 1/2 cup)

  • Mango (1 mango, cut into 1/2-inch cubes)

  • Edamame (1 cup, shelled and cooked)

  • Ramen (1 package of dried ramen noodles, flavor packet discarded; crushed)

  • Peanuts (1/2 cup, finely chopped or ground using a nut grinder)

  • Fresh garlic (1 teaspoon, finely minced)

  • Fresh ginger (finely minced)

  • Lime juice (2 teaspoons)

  • Honey (1 tablespoon)

  • Sriracha (1 teaspoon)

  • Toasted sesame oil (1 teaspoon)

  • Canola oil (2 tablespoons)

  • Salt (1 and 1/2 teaspoons)

  1. In a large mixing bowl, blend the sliced cabbage, carrots, green onions, mango, and edamame.

  2. In a non-stick skillet, toast the crushed ramen noodles over medium heat until lightly browned. Add to the vegetables in the mixing bowl.

  3. Add half of the crushed peanuts to the mixing bowl.

  4. In a separate small bowl, stir together the garlic, ginger, lime juice, honey, Sriracha, and sesame oil. Whisk in the canola oil until the dressing is emulsified. Taste and add salt or additional hot sauce or lime juice as desired. Add dressing to the salad.

  5. Sprinkle the salt over the slaw and lightly toss with two large spoons.

  6. Serve with additional Sriracha sauce and the remaining crushed peanuts for garnish.