Asian Ramen Noodle Salad

Asian Ramen Noodle Salad salad 2 (3 oz) packages Oriental flavored ramen noodles, crumbled 1/2 cup sliced almonds 1 bag (16 oz) coleslaw mix 1/2 cup thinly sliced green onions 1 bag (8 oz) microwaveable steamable shelled edamame sweet asian vinaigrette 1 seasoning packet from ramen noodles 1/3 cup sugar 1/3 cup canola or vegetable oil 2 tablespoons water 3 tablespoons rice vinegar 2 teaspoons low-sodium soy sauce 1/2 teaspoon sesame oil Cook the microwaveable edamame according to package directions. Let cool completely. Spread out the crumbled ramen noodles and the sliced almonds onto a cookie sheet. Bake at 425 degrees for 5 minutes. Stir the mixture and cook for an additional 3 minutes. Let cool completely. Combine the remaining salad ingredients into a large bowl and stir together. Combine the vinaigrette ingredients and whisk together. Pour over the salad mix and stir together well. Store in the fridge until ready to eat. Can be eaten right away or eaten after a couple of hours in the fridge. I prefer to make it 2-3 hours before serving, then it is still crispy but it has had time for the dressing to soak into the salad. Notes If you prefer not to use the seasoning packet that come in the ramen noodle pack, just add salt & pepper to taste