When you think of healthy food, the first thing that comes to mind for most is a salad. Everyone has their favorite kind of salad and sometimes you get so sick of it, you feel like you’ll never be able to eat it again! Well, no need to worry. With this salad recipe, it is different, new, and so fresh! This is one salad you will not get sick of! Try it for yourself. 
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INGREDIENTS: For the salad: 1 bag coleslaw mix 1 package of rice noodles, crumbled 1 cup shelled and cooked edamame 1 avocado, peeled, pitted and diced 1 mango, peeled, pitted, and diced 1/2 cup thinly-sliced almonds 1/2 cup thinly-sliced scallions For the vinaigrette: 2/3 cup vegetable oil 1/3 cup honey (or agave for a vegan option) 1/3 cup rice wine vinegar 2 teaspoons soy sauce 1/4 teaspoon sesame oil pinch of salt and black pepper DIRECTIONS: For the salad: (Optional first step: Heat oven to 425 degrees. Spread the crumbled rice noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.) Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined. For the vinaigrette: Whisk all ingredients together until combined. Serve immediately, or cover and refrigerate for up to 3 days. **If you’re saving some for later, I would suggest storing the toasted almonds and rice noodles in a separate container!