Crunchy Ramen Noodles Salad
Crunhy, colourful, protein, fiber, and a finger-licking good creamy peanut butter dressing, this ramen noodle salad has it all. This fun salad is such a hit at potlucks and barbeques. Toasting ramen noodles gives it a nutty taste and makes the salad so delicious, both adults and kids will come back for seconds.
Not every salad needs to have lettuce or spinach. This Asian inspired salad is a welcoming break from your regular fare. There is colourful, crunchy coleslaw veggies, salted peanuts, for protein, I have added shredded chicken and edamame, and the star ingredient, ramen noodles. Everything is tossed in a creamy, sweet, and tangy Peanut butter dressing.
This is a wholesome salad that works both as a side dish and also a light lunch. What more? This can be a sure trick to get the kids attracted to salads in the name of ramen noodles. I know it works because my daughter loves this salad too.
If you have been making this salad and tossing the noodles right out of the packet, then you are missing out on the best part. Toasting the noodles in the oven until light golden in colour makes it nutty and extra yummy. I always toast a little extra because half of the toasted ramen is gone even before it goes into the salad.
Ingredients
Many of the ingredients can be easily obtained from any Asian store. If there is no Asian store nearby, check out the Condiments and Asian section in your nearby retail store.
Salad
- Coleslaw mix used – shredded purple cabbage, white cabbage, and carrot.
- Ramen noodles – Use any ramen noodles, discard the packaged seasoning.
- Cooked chicken – To make life easier, you can use pre-cooked rotisserie chicken or any leftover chicken you have. Shred or chop it.
- Edammae – To up the protein. Steamed edamame
- Bell pepper – red/ yellow, thinly sliced
- Green onion and cilantro –
- Roasted salted peanut – Roasted salted peanut, crush between palms to break into halves, so that they distribute evenly. You can also add roasted salted cashews.
Creamy peanut dressing
- Natural unsweetened peanut butter – You can either use chunky or creamy. I usually put all the ingredients into a food processor, so it really doesn’t matter.
- Soy sauce
- Fresh lime juice
- Honey – You can also add maple syrup instead.
- Garlic – my go-to flavour bombs.
- Ginger
- Sriracha sauce – Or any hot sauce.
How to make
Making this ramen noodle salad will take no more than 20 minutes. Grabing a packed coleslaw mix will save a lot of time. And while you are toasting the ramen prep rest of the things.
Toast Ramen
Peanut butter dressing
- In food processor add all the ingredients and blend it unitl smooth.
- You can add water if you feel this is too thick for your liking to make it runnier.
Salad
- In a large bowl, mix all the veggies, toasted ramen noodles along with the peanut butter salad dressing.
- Use bite sized pieces of onion.
- The carrots should be sliced to matchstick size preferably.
Storage & Make ahead
The peanut butter salad dressing can be refrigerated for weeks in the fridge. You can just take this out and mix with the coleslaw mix when you are ready to eat it.
It is recommended to slice and prep the veggies just before eating. Stored or refrigerated veggies tend to wilt and lose water. You will lose the crunchiness and freshness of the salad.
Serve With
This salad will go with any grilled or roasted meat or vegetables. Few ideas for meaty sides are
More Salad Recipe
Ramen Noodle Salad with Peanut Butter Dressing
Ingredients
- 3 blocks Ramen noodles
- 2 cups Cooked Chicken
- 2-3 cups Coleslaw Mix
- 1 Red Bell Pepper
- ½ cup Edammame
- â…“ cup Green Onion chopped
- â…“ cup Roasted Salted Peanut
- â…“ cup Fresh Cilantro chopped
For Creamy Peanut Dressing
- ½ cup Creamy Natural Peanut Butter (unsweetened)
- 3 tablespoon Soy Sauce
- 3 tablespoon Honey
- 3-4 tablespoons Fresh Lemon Juice
- 2-3 clove Garlic minced
- 1.5 teaspoon Fresh ginger grated
- 1 teaspoon Sriracha
- ½ teaspoon Toasted sesame oil
- ¼ teaspoon Pepper
- â…“ cup Water
Instructions
Asian peanut butter salad dressing
- Add all the salad dressing ingredients in a food processor and blend it until smooth.
For Salad
- Pre heat oven to 350 F
- Break Ramen noodles into small pieces, spread on a bakign sheet and coat with a non stick spray. Bake for 10-15 minutes until light golden brown in colour.
- In a large bowl, mix all the veggies, toasted ramen noodles along with the peanut butter salad dressing.
- Serve it along with sides.
It says to cook the noodles, do you cook them or not. You can’t really crumble cooked noodles
You can keep them uncooked for a crunhy salad or cook them and use.
How do you get the peanut butter so creamy before adding the other ingredients??
Natural unsweetened peanut butter that we get is of creamy consistency. Sometime you might have to stir the jar of peanut butter before using.
Recipe looks amazing! Will the noodles soften up after assembling salad or will they stay crunchy?
it will soften up to some extent after mixing. For it to remain crunchy, add it just before serving.
Can I make this the night before the pot luck?