This vibrant Ramen Cabbage Salad with Peanut Dressing is a delightful fusion of textures and flavors, perfect for any occasion. With its crunchy cabbage, tender ramen noodles, and creamy peanut dressing, this salad is not only easy to make but also incredibly satisfying. Whether you’re looking for a refreshing lunch option or a side dish for dinner, this salad has got you covered. Let’s dive into the deliciousness!

Why I Love This Recipe

This Ramen Cabbage Salad with Peanut Dressing stands out because it combines simplicity with bold flavors. The crunch of the cabbage and the smoothness of the peanut dressing create a perfect balance. Plus, it’s packed with nutritious ingredients that contribute to a well-rounded meal. The best part? It can be served chilled or at room temperature, making it an ideal dish for potlucks, picnics, or meal prep. I love how versatile it is; you can easily customize the ingredients based on what you have on hand or your personal preferences.

Ingredients at a Glance

1 bag coleslaw mix (16 oz.), chopped
1/2 head of purple cabbage, chopped
2-3 green onions, chopped
1 cup cilantro, chopped
1/2 cup sliced almonds
1 package ramen noodles (3 oz.)
1/3 cup natural creamy peanut butter
2 tablespoons vegetable oil
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon soy sauce or Tamari for gluten-free option
2 garlic cloves, minced
2-3 tablespoons maple syrup or honey
1 teaspoon freshly minced ginger (ground ginger will work too)
1/4-1/2 teaspoon red pepper flakes
Sea salt to taste
Pepper to taste
3 tablespoons water, more or less as needed

Cook’s Kit

Large mixing bowl: For combining all the salad ingredients.
Whisk: To mix the peanut dressing smoothly.
Measuring cups and spoons: For accurate ingredient measurements.
Knife and cutting board: To chop the vegetables and herbs.
Serving dish: To present your beautiful salad.

Directions: Ramen Cabbage Salad with Peanut Dressing

Step 1: Prepare the Veggies

Begin by chopping the coleslaw mix and purple cabbage into bite-sized pieces. Place them in a large mixing bowl along with the chopped green onions and cilantro. This colorful medley will be the base of your salad.

Step 2: Cook the Ramen Noodles

In a small pot, bring water to a boil. Add the ramen noodles and cook for about 3-4 minutes or until just tender. Drain and rinse the noodles under cold water to stop the cooking process. Once cooled, add them to the bowl with the chopped veggies.

Step 3: Toast the Almonds

In a dry skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently until golden and fragrant. Keep an eye on them, as they can burn quickly. Once toasted, remove from heat and let cool.

Step 4: Make the Peanut Dressing

In a separate bowl, combine the creamy peanut butter, vegetable oil, lime juice, rice vinegar, soy sauce, minced garlic, maple syrup or honey, minced ginger, red pepper flakes, sea salt, and pepper. Whisk together until smooth. If the dressing is too thick, add water a tablespoon at a time until you reach your desired consistency.

Step 5: Combine and Serve

Pour the peanut dressing over the salad and toss gently to coat all the ingredients evenly. Finally, sprinkle the toasted almonds on top for added crunch. Serve immediately, or let it chill in the fridge for 30 minutes for the flavors to meld.

Warm & Cool Weather Spins

For a warm weather twist, add diced mango or pineapple for a fruity flair.
In colder months, consider adding grilled chicken or shrimp for a protein boost.
Swap out the purple cabbage for green cabbage or kale based on availability.
Incorporate other crunchy vegetables like bell peppers or carrots for extra color and nutrition.

Slip-Ups to Skip

To ensure your Ramen Cabbage Salad with Peanut Dressing turns out perfect, avoid these common pitfalls:

Don’t skip rinsing the ramen noodles after cooking; this prevents them from becoming mushy.
Be cautious with the salt in the dressing, as soy sauce can be quite salty.
Don’t mix the salad too vigorously; you want to keep the texture of the noodles and veggies intact.
Allow the salad to sit for a few minutes before serving to let the flavors develop.

Make-Ahead & Storage

This Ramen Cabbage Salad with Peanut Dressing is perfect for meal prep! You can make it a day in advance and store it in an airtight container in the refrigerator. The flavors will deepen and enhance over time. However, it’s best to keep the toasted almonds separate until just before serving to maintain their crunch.

Store leftover salad in the fridge for up to 3 days.
Keep the dressing separate if you plan to make it ahead of time.
To refresh the salad, add a splash of lime juice or a little more peanut dressing before serving.

Common Questions

Can I use a different type of nut in the salad?

Absolutely! While sliced almonds add a lovely crunch, you can substitute them with peanuts, cashews, or sunflower seeds for a different flavor profile.

Is this salad gluten-free?

Yes, by using Tamari instead of soy sauce, you can easily make this salad gluten-free. Always check labels on packaged ingredients to ensure they meet your dietary needs.

Can I add protein to this salad?

Yes! Grilled chicken, tofu, or shrimp make excellent additions for a more filling meal. Just toss them in with the salad ingredients before adding the dressing.

What can I use instead of peanut butter?

If you’re looking for alternatives, almond butter or sunflower seed butter can be used instead of peanut butter for a similar creamy texture and flavor.

Ready, Set, Cook

Now that you have all the details, it’s time to gather your ingredients and whip up this delicious Ramen Cabbage Salad with Peanut Dressing! Whether you’re serving it at a gathering or enjoying it as a meal prep option, I can assure you that your taste buds will thank you. Enjoy the crunch, the creaminess, and the vibrant flavors all in one bowl!

This salad is a reminder that healthy eating doesn’t have to be boring; it can be exciting and full of flavor. Dive into this delightful dish and make it your own!