downloademail this post

Tangy Thai Mango & Ramen Noodle Salad

Total Time: 40 minutes • Serves: 6


2 packages (3 ounces each) instant ramen noodles
3/4 cup Schnucks sweetened coconut flakes
1-1/2 cups pre-cut cole slaw mix
2 ripe mangoes, peeled and diced (about 4 cups)
1 large carrot, shredded
1/4 cup sliced red onion
2 green onions, sliced
2 tablespoons chopped fresh cilantro leaves
3/4 cup Schnucks lightly salted cashew halves & pieces


1/4 cup fresh lime juice
1/4 cup rice vinegar
2 tablespoons Schnucks brown sugar
2 tablespoons toasted sesame oil
2 teaspoons fish sauce

Prepare Salad: Preheat oven to 350°F. Break noodles into small pieces, spreading in single layer on rimmed baking pan; reserve seasoning packets for another use. Bake noodles 20 minutes or until lightly browned, stirring halfway through baking.

Meanwhile, cook coconut in microwave oven 2 minutes or until toasted, stirring every 30 seconds; cool.

Prepare Dressing: In large bowl, whisk together lime juice, vinegar, brown sugar, oil and fish sauce. Add cole slaw, mangoes, carrot, onions, cilantro, cashews, noodles and coconut; toss until well combined. Let stand 15 minutes or cover and refrigerate up to 2 hours before serving. Makes about 8 cups.

Each serving: about 341 calories, 18 g total fat (8 g saturated), 0 mg cholesterol, 273 mg sodium, 42 g carbohydrate, 5 g fiber, 28 g sugars, 7 g protein

Cook’s Wisdom
Add a diced jalapeño chile pepper or sriracha hot chili sauce to the dressing for a spicier flavor.

Salad and dressing can be prepared, covered and refrigerated 1 day ahead. Toss salad with dressing, ramen noodles, coconut and cashews 15 minutes before serving.