Thai Ramen Chopped Salad

Nutriscore Rating: 78/100

Experience a vibrant fusion of flavors and textures with this Thai Ramen Chopped Salad, a colorful and crunchy twist on traditional salad recipes. Packed with shredded green and red cabbage, crisp carrots, red bell peppers, protein-rich edamame, and a punch of fresh cilantro, this dish combines wholesome ingredients with the irresistible appeal of ramen noodles. The salad is finished with a creamy homemade peanut-lime dressing, featuring peanut butter, soy sauce, fresh lime juice, and a hint of honey for the perfect balance of savory and tangy. Topped with roasted peanuts for a delightful crunch, this quick, 25-minute recipe makes a refreshing, nutrient-packed meal or side dish perfect for potlucks and weeknight dinners. Bursting with bold Asian-inspired flavors, this make-ahead-friendly salad is sure to become a family favorite.

Recipe Information

• Prep Time: 20 min
• Cook Time: 5 min
• Total Time: 25 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 packages (instant, seasoning discarded) Ramen noodles
• 3 cups (shredded) Green cabbage
• 2 cups (shredded) Red cabbage
• 1 cup (shredded) Carrots
• 1 large (thinly sliced) Red bell pepper
• 1 cup (cooked) Edamame (shelled)
• 4 stalks (thinly sliced) Green onions
• 0.5 cup (chopped) Cilantro
• 0.5 cup (chopped) Roasted peanuts
• 3 tablespoons Creamy peanut butter
• 3 tablespoons Soy sauce
• 3 tablespoons (freshly squeezed) Lime juice
• 2 tablespoons Rice vinegar
• 1.5 tablespoons Honey
• 2 teaspoons Sesame oil
• 1 teaspoon (freshly grated) Ginger
• 1 clove (minced) Garlic

📝 Instructions

6 steps

1. Bring a medium-sized pot of water to a boil. Cook the ramen noodles according to package instructions, usually about 2-3 minutes. Once cooked, drain the noodles and rinse with cold water to cool them down. Set aside.

2. In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrots, red bell pepper, edamame, green onions, and cilantro.

3. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, grated ginger, and minced garlic until smooth. If the dressing is too thick, add 1-2 teaspoons of water to thin it out.

4. Add the cooled ramen noodles to the mixing bowl with the vegetables and gently toss to combine.

5. Pour the peanut-lime dressing over the salad and toss until everything is evenly coated.

6. Transfer the salad to a serving bowl, sprinkle with chopped roasted peanuts, and serve immediately. Enjoy!

Nutrition Facts

1 serving (256.9g)

Calories		383
% Daily Value*
Total Fat		20.6 g	26%
	Saturated Fat	4.6 g	23%
	Polyunsaturated Fat	2.1 g
Cholesterol		0 mg	0%
Sodium		895 mg	39%
Total Carbohydrate		40.6 g	15%
	Dietary Fiber	7.2 g	26%
	Total Sugars	12.6 g
Protein		13.1 g	26%
Vitamin D		0.0 mcg	0%
Calcium		93 mg	7%
Iron		3.1 mg	17%
Potassium		686 mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1107 cal (46.2%%)

Protein: 316 cal (13.2%%)

Carbs: 973 cal (40.6%%)