Thai Ramen Chopped Salad
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.
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Recipe Information
Ingredients
- 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
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.
In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrots, red bell pepper, edamame, green onions, and cilantro.
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.
Add the cooled ramen noodles to the mixing bowl with the vegetables and gently toss to combine.
Pour the peanut-lime dressing over the salad and toss until everything is evenly coated.
Transfer the salad to a serving bowl, sprinkle with chopped roasted peanuts, and serve immediately. Enjoy!
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 385.6 g | 140% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 71.5 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3627 mg | 77% | |
*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.
