Crunchy Ramen Cabbage Salad with Creamy Peanut Dressing
Enjoy this colorful and crunchy Ramen Cabbage Saladwith a creamy, tangy peanut dressing. Perfect for gatherings or a light lunch,this salad combines fresh veggies, ramen noodles, and sliced almonds in everybite.
Ingredients
For the Salad:
- 1 bag coleslaw mix 16 oz., roughly chopped
- 1/2 head of purple cabbage chopped
- 2-3 green onions chopped
- 1/2 cup cilantro chopped
- 1/2 cup sliced almonds
- 1 package ramen noodles 3 oz., crushed (discard seasoning packet)
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 garlic cloves minced
- 2-3 tablespoons maple syrup or honey to taste
- 1/2 teaspoon freshly minced ginger or ground ginger
- 1/4-1/2 teaspoon red pepper flakes to taste
- Sea salt and pepper to taste
- 3 tablespoons water adjust for desired consistency
Instructions
- Prepare the Salad Base: In a large mixing bowl, combine the coleslaw mix, chopped purple cabbage, green onions, and cilantro. Add the sliced almonds and crushed ramen noodles for extra crunch. Set aside.
- Make the Peanut Dressing: In a medium bowl, whisk together the peanut butter, vegetable oil, lime juice, rice vinegar, soy sauce, minced garlic, maple syrup or honey, and ginger. Add the red pepper flakes, salt, and pepper to taste. Gradually whisk in the water, a tablespoon at a time, until the dressing reaches your desired consistency.
- Assemble the Salad: Pour the peanut dressing over the salad mixture. Toss everything well to coat the veggies evenly in the dressing.
- Serve and Enjoy: Garnish with a sprinkle of extra cilantro or almonds if desired. Serve immediately to enjoy the fresh crunch, or chill in the fridge for 15-20 minutes before serving for a slightly softer texture.
Nutrition
Calories: 250kcal
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