Nom Nom Peanutty Thai Chicken Ramen Salad

Thai Peanut Ramen Noodle Salad is perfect for those days when you know you need to eat healthy, but don’t want to eat another boring salad.  This salad is anything but boring with its crunchy mix of shredded coleslaw, chopped veggies & ramen noodles.  Toss it all up with an amazing sweet and spicy Thai peanut sauce for a salad that’s healthy and satisfying. 

Bell pepper, carrots, scallions and shredded coleslaw mix provide the crunch in this salad. Shredded coleslaw is one of my favorite salad shortcuts, and it works so well with this peanut sauce – trust me.

Now, let’s talk about the sauce. It’s extra peanutty, citrusy and sweetened ever so lightly with honey. It’s delicious on everything from noodles, to grilled chicken, to vegetables, or makes a perfect dip for spring rolls, or chicken kabobs.  

You can make this salad ahead of time for summer dinners or working lunches. If you’re making this ahead of time, just keep the salad and peanut sauce separate until you’re ready to serve. This will ensure you get a nice crunchy salad that’s heavy on the sauce and not soggy.

And take my advice, always go heavy on the peanut sauce! It’s the best.  Served warm or cold – this salad is delicious either way!

Thai Peanut Chicken Ramen Salad

Recipe by Kathy DickenCourse: ChickenCuisine: ThaiDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Thai Peanut Ramen Noodle Salad is perfect for those days when you know you need to eat healthy, but don’t want to eat another boring salad.  This salad is anything but boring with its crunchy mix of shredded coleslaw, chopped veggies & ramen noodles. 

Ingredients

• 1 tablespoon toasted sesame oil

• 1 red bell pepper – seeded & finely sliced

• 1 (12 oz) bag of coleslaw mix

• 3 scallions or green onions

• 2 carrots – shredded

• 1 tablespoon soy sauce

• 2 packages of ramen noodles (discard spice packets)

• 1 cup cooked shredded chicken (optional)

• 1 lime

• Peanut Sauce

• 1 teaspoon minced ginger

• 1 clove minced garlic

• 2 tablespoons toasted sesame oil

• 2 tablespoons honey or agave

• 2 tablespoons soy sauce (or Coconut Aminos)

• 3 tablespoons lime juice

• 1/4 cup orange juice

• 1/4 cup peanut butter (or almond butter)

• 1/2 teaspoon salt

• 1/2 teaspoon cayenne pepper (or Sriracha sauce)

• For Garnish

• Handful of fresh Cilantro – stems removed

• 1/4 cup chopped, roasted peanuts or cashews

Directions

• Boil ramen noodles as directed. Drain and set aside. To make Peanut Sauce, combine all Peanut Sauce ingredients in a glass jar or small blender. Shake to combine or blend until smooth.
• Warm Preparation
• Heat 1 tablespoon sesame oil in a large skillet over Medium heat. Add scallions & bell pepper, stirring frequently, about 3 minutes. Add coleslaw mix, carrots and shredded chicken (if using) & 1 tablespoon of soy sauce. Stir while cooking until slaw is starting to wilt, about 5 minutes. In the last minute of cooking, drizzle about 4 tablespoons of peanut sauce over the mixture, stirring to combine.
• Cold Preparation:
• In a large salad bowl, combine the shredded coleslaw, carrots, green onions, and red pepper. Add the chicken and noodles and toss until combined. Just before serving, pour half of the sauce over the salad, tossing to combine.
• Serve with an additional drizzle of peanut sauce on top and garnish with cilantro, chopped nuts and a squeeze of fresh lime. Enjoy!