//Chilled Ramen Noodle Salad with Peanut Dressing

Chilled Ramen Noodle Salad with Peanut Dressing

Transform the notable noodle into a fast and healthy recipe for Chilled Ramen Noodle Salad with Peanut Dressing.

Top down view of Chilled Ramen Noodles with Peanut Dressing

Ramen noodles and I go way back, back to my elementary school days when my mom, Noni, would serve up a steaming bowl of the comforting favorite alongside Saltine crackers and a cold 7-Up.

It was our home-from-school sick meal of choice, and no matter how under-the-weather I or my siblings felt, there was always that bowl of ramen noodles to the rescue.

Clear bowl containing ramen noodles, shredded carrots and purple cabbage, sliced scallions, slivered almonds and shelled edamame

I’ve taken the 99-cent packaged classic, ditched the seasoning packet, and transformed it into a fresh, veggie-packed salad that marries a rainbow of colors and textures with a sweet-meets-savory peanut dressing that’s whisked together in minutes.

Bowl containing peanut dressing and whisk

I’ve highlighted a few of my favorite veggies and legumes, including crunchy red cabbage, shredded carrots and tender edamame, but you could easily swap in whatever leftover odds and ends you find in your fridge.

Peanut dressing being poured over carrots, cabbage, scallions, edamame and noodles in a bowl

A scattering of slivered almonds add salty crunch, intensifying the nutty flavor of the dressing and making this Chilled Ramen Noodle Salad a make-ahead meatless dinner or side salad winner any day of the week.

Easy ramen noodle salad in various sized bowls next to smaller bowls with edamame, slivered almonds and shredded carrots

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Top down view of Chilled Ramen Noodles with Peanut Dressing

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Chilled Ramen Noodle Salad with Peanut Dressing

For the salad:

  • 2
    (3-oz.) packages ramen noodles, seasoning packets discarded
  • 1
    cup
    shelled edamame
  • 2
    cups
    finely shredded purple cabbage
  • 1
    cup
    shredded carrots
  • 1/2
    cup
    slivered almonds
  • 1/4
    cup
    sliced scallions

For the dressing:

  • 1/3
    cup
    creamy peanut butter
  • 1/4
    cup
    low-sodium soy sauce
  • 2
    Tablespoons
    fresh lime juice
  • 1
    Tablespoon
    sesame oil
  • 1/4
    cup
    honey
  • 1
    Tablespoon
    minced garlic
  • 1/4
    teaspoon
    crushed red pepper flakes (optional)
  • 2
    teaspoons
    sesame seeds, for garnishing

Make the salad:

Bring a large pot of water to a boil. Add the ramen noodles and cook according to package directions. Reserve 1/4 cup of the boiling water and set it aside, then drain the noodles and add them to a large bowl.

Add the edamame, cabbage, carrots, almonds and scallions to the bowl and toss to combine.

Make the dressing:

In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic, crushed red pepper flakes (optional) and hot water until smooth. 

Add the dressing to the bowl with the noodles and veggies and toss to combine.

Garnish with sesame seeds and serve or let cool completely before covering with plastic wrap and storing in the fridge.

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Nutrition Facts

Chilled Ramen Noodle Salad with Peanut Dressing

Amount Per Serving

Calories 397
Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 4g25%

Sodium 681mg30%

Potassium 671mg19%

Carbohydrates 39g13%

Fiber 7g29%

Sugar 25g28%

Protein 15g30%

Vitamin A 5942IU119%

Vitamin C 34mg41%

Calcium 120mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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