Description
This cold ramen noodle salad is a great way to use packaged noodles and uses lots of veggies with a creamy peanut dressing.
Ingredients
Units
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For the noodle salad:
- 2 packs of ramen noodles (60g per package, about 2 oz per package), flavour packet discarded
- 5 cups napa cabbage, finely sliced
- 2 carrots, shredded
- 1/2 large cucumber, sliced into half moons
- 2 stalks green onion, sliced on the bias
- 1/2 cup fresh mint leaves
- 3/4 cup peanuts (roasted), roughly chopped
Dressing:
- 1/4 cup creamy peanut butter (all natural)
- 3 tbsps lime juice
- 3 tbsps low sodium tamari
- 1 tbsp fish sauce
- 1/2 cup avocado oil
- 2 tsp sriracha
- 2 tsp honey
Instructions
For the noodle salad:
- Cook the ramen noodles according to package directions, discarding the flavour packet. Drain and rinse with cold water to stop them from further cooking. Place in a large bowl and drizzle with a small amount of avocado oil to avoid sticking together.
- Add the cabbage, carrots and cucumber.
- Drizzle about half the dressing and toss to combine.
- Add the green onions, mint and peanuts. Drizzle with more dressing until everything is coated to your liking.
- Divide onto plates or bowls and enjoy!
For the dressing:
- Combine all of the ingredients into a large measuring cup or bowl. Whisk until everything is fully combined.
- Taste and adjust with more salt, lime juice or sriracha.