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