Asian Ramen Salad

Serves: 12

Salad

• 2 (3 oz.) bags ramen noodles, crumbled, flavor pack reserved for another use
• 14 oz. bag tri-color deli coleslaw mix
• 1 (8 oz.) package shelled edamame, cooked according to package directions and cooled
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• ½ cup green onion, thinly sliced
• ½ cup basil, chiffonade
• ½ cup Laura Lynn dry roasted peanuts, chopped

Dressing

• 2⁄3 cup Asian sesame salad dressing
• 1 tsp. sesame oil
• 1 tbsp. Laura Lynn soy sauce
• 1 tbsp. Laura Lynn honey
• ½ tsp. kosher salt

Directions

1. Preheat oven to 425°F. Spread crumbled ramen noodles on a baking sheet. Bake for 5 minutes. Stir and bake additional 2-3 minutes until toasted and golden brown.
2. Combine all salad ingredients in a large mixing bowl.
3. Whisk together all dressing ingredients, then pour over salad. Toss to combine.
4. Serve immediately.