Cold Ramen Noodle Salad with Peanut Dressing
This will be your go-to chilled salad for hot summer days! My cold noodle salad is made with crisp veggies, creamy peanut sauce, and fresh herbs for bold, umami flavors.
Servings: 4
Calories: 522kcal
Ingredients
- 6 ounces ramen noodles regular or gluten-free
- 2 cups shredded red cabbage
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 4 green onions thinly sliced
- ½ cup frozen edamame thawed
- ½ cup peanuts chopped
- chopped cilantro, jalapenos, sesame seeds optional garnish
Peanut Dressing
- ½ cup peanut butter
- ¼ cup rice vinegar
- 3 Tablespoons soy sauce or tamari for gluten-free
- 2 Tablespoons lime juice
- 1 Tablespoon minced ginger
- 2 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
Instructions
- Cook the ramen according to the package directions, do NOT add any of the seasoning packets. Drain, rinse with cold water to cool..
- In a small bowl, whisk together the dressing ingredients or blitz in a food processor. Season to taste with salt and pepper.
- Add all the salad ingredients (except the peanuts) to a bowl. Pour over the remaining salad dressing and toss to combine.
- Chill for 20 to 30 minutes. Sprinkle on the peanuts just before serving.
Notes
- You can toss the noodles with a little olive or sesame oil to prevent them from sticking.
- If the dressing is too thick, thin it with water, 1 teaspoon at a time.
- For a sweeter dressing, add up to 2 tablespoons honey.
- Serves 2-3 as a main course or 4-6 as a side dish.
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