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Homemade Ramen Cabbage Salad with Peanut Dressing photo

Ramen Cabbage Salad with Peanut Dressing

This Ramen Cabbage Salad is a crunchy delight! With tender ramen and creamy peanut dressing, it’s a must-try for any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 bag coleslaw mix (16 oz.), chopped
  • 1/2 head purple cabbage (chopped)
  • 2-3 green onions (chopped)
  • 1 cup cilantro (chopped)
  • 1/2 cup sliced almonds
  • 1 package ramen noodles (3 oz.)
For the Peanut Dressing:
  • 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 cloves garlic (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

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Serving dish

Method
 

Directions:
  1. 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.
  2. 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.
  3. 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. Once toasted, remove from heat and let cool.
  4. 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.
  5. Step 5: Combine and Serve - Pour the peanut dressing over the salad and toss gently to coat all the ingredients evenly. 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.

Notes

  • This salad can be made a day in advance for meal prep.
  • Store leftovers in the fridge for up to 3 days.
  • Add a splash of lime juice before serving to refresh the flavors.