Name: Cold Ramen Noodle Salad with Peanut Dressing Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 40 min
Cuisine: Asian
Ingredients: 6 ounces ramen noodles (regular or gluten-free); 2 cups shredded red cabbage; 1 red bell pepper, thinly sliced; 1 cup shredded carrots; 4 green onions, thinly sliced; ½ cup frozen edamame, thawed; ½ cup peanuts, chopped; Chopped cilantro, jalapenos, sesame seeds (optional garnish); ½ cup peanut butter; ¼ cup rice vinegar; 3 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons lime juice; 1 tablespoon minced ginger; 2 cloves garlic, minced; ½ teaspoon crushed red pepper flakes

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Introduction

This Cold Ramen Noodle Salad with Peanut Dressing is a refreshing and flavorful dish perfect for warm days or as a light lunch. Crisp vegetables and tender noodles are tossed in a creamy, tangy peanut sauce, delivering a satisfying mix of textures and tastes.

A large white bowl filled with a colorful layered dish starting with a base of thin noodles that are light beige. Mixed in and layered on top are thin strips of orange carrot and purple cabbage, along with green edamame beans, sliced green jalapeños, and chopped green onions. There are some small pieces of red bell pepper and chopped peanuts scattered throughout. A woman's hand is using dark wooden chopsticks to lift a portion of the noodles from the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces ramen noodles (regular or gluten-free)
2 cups shredded red cabbage
1 red bell pepper (thinly sliced)
1 cup shredded carrots
4 green onions (thinly sliced)
½ cup frozen edamame (thawed)
½ cup peanuts (chopped)
Chopped cilantro, jalapenos, sesame seeds (optional garnish)
½ cup peanut butter
¼ cup rice vinegar
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons lime juice
1 tablespoon minced ginger
2 cloves garlic (minced)
½ teaspoon crushed red pepper flakes

Instructions

Step 1: Cook the ramen noodles according to the package directions, but do not add any seasoning packets. Drain the noodles and rinse them with cold water to cool completely.
Step 2: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, lime juice, ginger, garlic, and crushed red pepper flakes until smooth. Alternatively, blend them in a food processor. Season with salt and pepper to taste.
Step 3: In a large bowl, combine the cooled noodles, shredded cabbage, sliced red bell pepper, shredded carrots, green onions, and thawed edamame. Pour the peanut dressing over the salad and toss well to combine all ingredients evenly.
Step 4: Chill the salad in the refrigerator for 20 to 30 minutes to let flavors meld. Just before serving, sprinkle the chopped peanuts on top and add optional garnishes like cilantro, jalapenos, or sesame seeds if desired.

Tips & Variations

For a vegan version, ensure your peanut butter and soy sauce are both vegan-friendly and double-check no animal products are used in the noodles.
Add diced cooked chicken, tofu, or shrimp for extra protein.
If you prefer a thinner dressing, stir in a little warm water or extra lime juice to reach your desired consistency.
Swap out red cabbage for shredded kale or napa cabbage for a different crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the chopped peanuts separate until just before serving to maintain their crunch. When reheating, this salad is best served cold or at room temperature, so avoid microwaving.

How to Serve

A large white bowl filled with a colorful noodle salad showing about three layers: the bottom layer of thin, light tan noodles, the middle layer of shredded orange carrots and thin strips of red bell pepper, and the top layer scattered with bright green edamame beans, chopped green onions, chopped peanuts, and fresh cilantro leaves. Purple cabbage slices are mixed throughout the salad, adding pops of violet. On the side inside the bowl is a half lime with small cilantro pieces on it, resting on a bed of fresh cilantro leaves. The bowl is set on a white marbled surface with some small bowls containing black and white sesame seeds and additional chopped peanuts and cilantro nearby. The salad looks fresh, crunchy, and vibrant, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute ramen noodles with soba, rice noodles, or even spaghetti. Just cook according to package instructions and cool before mixing with the dressing.

How spicy is the salad?

The crushed red pepper flakes add a mild heat that you can adjust to your liking. Omit or reduce them if you prefer a milder flavor, or add fresh jalapenos to increase the spice.