Ramen Cabbage Salad
The perfect blend of crunch and creaminess, Ramen Cabbage Salad with a peanut dressing is a must-try! Fast, fresh, and full of flavor, this salad is an easy weeknight dinner or a hit at gatherings. Make it tonight for a delightful, satisfying meal!
Equipment
- Chef's Knife
- Mixing Bowl
- Whisk
Ingredients
- 1 bag Cole Slaw Mix 16 oz.
- 1/2 head Purple Cabbage chopped
- 2-3 pieces Green Onions chopped
- 1/2 cup Cilantro chopped
- 1/2 cup Sliced Almonds
- 1 package Ramen Noodles 3 oz.
- 1/3 cup 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
- 1/2 teaspoon Freshly Minced Ginger
- 1/4-1/2 teaspoon Red Pepper Flakes
- Sea Salt
- Pepper
- 3 tablespoons Water more or less as needed
Instructions
- Chop/cut vegetables accordingly and combine in a large bowl. Toss to combine.
- For the dressing, whisk all ingredients together aside from the water in a small mixing bowl. Add water to thin out if desired.
- Either pour dressing over salad and toss to combine, or wait until ready to serve to add dressing. (Add desired amount of dressing, you don't have to use the entire amount.)
- Toss in crushed up ramen noodles and peanuts just before serving. Top with extra cilantro for garnish.
- Refrigerate leftovers in sealed containers.
Notes
- Tip 1: For easier prep, buy pre-chopped veggies!
- Tip 2: Adjust the dressing to your desired thickness.
- Tip 3: Not all peanut butters are created equally; the drippy natural kind works best.
- Tip 4: Make this salad a meal: add grilled chicken, salmon, or tofu.
- Tip 5: Sliced almonds can replace peanuts for a different crunch!