Mary J’s Crunchy Noodle Salad with Mango & Chili Dressing

By: Chef Buz Deliere | The Chronic Magazine

Whether you're new to cooking or a seasoned veteran in the kitchen, Chef Buz has got you covered. His unique combination of crunchy noodles and luscious mango & chili dressing will tantalize both your sense of taste and smell.

Not to mention, it's super simple too – just follow the directions on Chef Buz's recipe and you'll have an unforgettable dish ready in no time!

Dressing

Ingredients

2 Mangos, peeled and chopped, seed removed

2 Tbs Fresh Lime Juice

2 Tbs Apple Cider Vinegar

2 Tbs Sweet Chili Sauce

1 ½ Tbs Canna Olive Oil

1 Tbs Green Onion

1 Clove of Garlic

Salt and Pepper to taste

Instructions

Combine all ingredients in a blender or food processor and process until smooth, season with salt and pepper, and refrigerate until ready for service

Salad Mix

Ingredients

1 Medium Cabbage, finely shredded

2 Medium Carrots, peeled and shredded

1 Cup Red Cabbage, shredded

¼ Cup Fresh Parsley, chopped

½ Cup Green onions, diced

8 oz. Bag Steamable Shelled Edame, cooked

1 Pack of Ramen Noodles

2 teaspoon Sesame Seeds

½ Cup Almond Slivers

Instructions

First, break apart the ramen noodles and put them in a large saute pan over medium heat with the almond slivers.

Toast them until lightly brown and they are just becoming fragrant then remove them from the heat to a paper towel-lined plate. Don’t burn them because they will have a very bitter taste.

Next, mix the cabbage, carrots, parsley, green onions, sesame seeds, cooled edamame, ramen noodles, and almonds in a large bowl, everything except the dressing and added protein.

Stack the salad mix onto a plate with the protein on top and drizzle the dressing over top before serving.