Healthy Ramen Salad

1 pkg. Ramen noodles (chicken flavor)

2/3 c. sliced almonds

2 T. sesame seeds

16 oz. coleslaw

1 1/2 c. shelled frozen edamame, thawed

1 c. shredded carrots

4 scallions, thinly sliced (both white and green parts)

1/2 c. mandarin oranges, rinsed & drained

1/4 c. rice vinegar

3 T. olive oil

2 T. honey, (or 1 T. sugar)

1 T. soy sauce

1/4 t. salt

1/4 t. black pepper

reserved Ramen seasoning pkt

Preheat oven to 425. Crumble ramen noodles onto baking sheet in a single layer, along with almonds. Bake for 5 minutes. Remove from oven and add sesame seeds. Toss, and bake 1-3 minutes more until fragrant and golden. Watch closely so it doesn't burn. Set aside. In a small bowl, briskly stir together vinegar, oil, honey, soy sauce, salt, pepper, and seasoning pkt. In serving bowl, toss together: coleslaw, carrots, edamame, scallions, and raoasted noodle mixture. Drizzle dressing over top and toss again to combine. Sprinkle mandarin oranges over top. Refrigerate until ready to serve.