Ingredients
For the Salad:
- 2 (2.8-ounce) packages ramen noodles*
- 3 cups thinly sliced napa or savoy cabbage (may substitute green cabbage or kale)
- 1 medium red bell pepper, sliced into thin, short strips (1 heaping cup)
- 1 cup shelled edamame, thawed if frozen
- ½ cup very roughly chopped fresh cilantro
- ½ cup julienned or shredded carrot
- 6 green onions, thinly sliced
- 2½ cups cooked, chopped or shredded chicken breast or thigh meat (may use rotisserie chicken)
- ⅓ cup chopped dry roasted peanuts
- Optional for garnish: additional cilantro, sesame seeds, lime wedges
For the Dressing:
- ⅓ cup creamy natural peanut butter (one with a drizzly consistency works best)
- ¼ cup rice vinegar
- Zest and juice of 1 small or ½ medium lime (1 teaspoon zest + 2 tablespoons lime juice)
- 2 tablespoons coconut aminos**
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha (omit for less spice or increase for more)
- 1 small garlic clove, grated
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
- 2 tablespoons water
- Pinch of fine salt, if needed (omit if using soy sauce or tamari)
Instructions
- Cook the noodles according to package directions, then drain and cool to room temperature.
- Make the dressing: In a small bowl, whisk together the peanut butter, rice vinegar, lime juice, coconut aminos, sesame oil, Sriracha, garlic, and ginger until well combined. Taste and season with salt as needed.
- If the dressing is too thick (not pourable), whisk in 1-2 tablespoons of water; set aside.
- To a large bowl, add the cabbage, bell pepper, edamame, cilantro, carrots, and green onions; toss to combine.
- Add the cooked chicken, noodles, and dressing to the bowl and gently toss until everything is well mixed and coated.
- Sprinkle with chopped peanuts, additional cilantro, and sesame seeds, if desired. Serve or chill until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
*Use any favorite ramen noodles. If there are seasoning packets, you can discard them. I like these gluten-free ramen noodles and these wider gluten-free ramen noodles. For gluten-free ramen noodles without seasoning packets, I use two of the ramen cakes from this pack.
**May sub soy sauce or tamari for the coconut aminos. To replace 2 tablespoons coconut aminos, mix 1 tablespoon soy sauce or tamari with 1 tablespoon water.
For gluten free, use gluten-free ramen noodles (like those suggested above), plus use coconut aminos or tamari instead of soy sauce.
For peanut free, use another favorite natural nut or seed butter with a drizzly consistency. Also, omit the chopped peanuts or replace with another chopped nut or seeds.
Nutrition Information
- Serving Size: 1/6 of the recipe (1 1/2 cups)
- Calories: 365
- Fat: 15 g
- (Sat Fat: 2 g)
- Sodium: 963 mg
- Carbohydrate: 40 g
- (Fiber: 6 g
- Sugar: 5 g)
- Protein: 23 g
- Cholesterol: 25 mg