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Peanut Chicken Ramen Salad Recipe

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3.9 from 11 reviews

This Peanut Chicken Ramen Salad is a vibrant and crunchy dish featuring a creamy peanut dressing blended with Thai red curry paste, tossed with shredded Napa cabbage, broccoli slaw, tender shredded chicken, and crushed ramen noodles for added texture. Enhanced with fresh herbs and roasted peanuts, it offers a flavorful fusion of savory, tangy, and slightly sweet elements perfect for a quick, satisfying meal.

Ingredients

Dressing

  • 1/3 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • 2 teaspoons honey or maple syrup
  • 2 teaspoons Thai red curry paste (or sambal oelek)

Salad

  • 4 cups Napa cabbage, shredded
  • 1 bag (12 ounces) broccoli slaw
  • 2 to 3 squares ramen noodles, crushed (discard the seasoning packets, preferably Lotus Foods ramen noodles)
  • 2 cups cooked shredded chicken
  • 4 green onions, chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh basil
  • 1 cup roasted salted peanuts, chopped
  • 2 teaspoons sesame seeds

Instructions

  1. Make the dressing: Combine all the dressing ingredients — creamy peanut butter, rice vinegar, tamari or soy sauce, toasted sesame oil, olive oil, honey or maple syrup, and Thai red curry paste — in a blender. Blend until the mixture is smooth and creamy. If the dressing is too thick, add a little water gradually to thin it to your desired consistency. Season with salt to taste.
  2. Prepare the salad: In a large salad bowl, place the shredded Napa cabbage, broccoli slaw, crushed ramen noodles, cooked shredded chicken, chopped green onions, cilantro, and basil. Pour about half of the peanut dressing over the salad and toss thoroughly to ensure everything is coated evenly.
  3. Serve and garnish: Drizzle the remaining dressing over the salad and toss again lightly. Top the salad with chopped roasted salted peanuts and sprinkle sesame seeds on top. For extra flavor, add more fresh herbs if desired. Serve immediately to enjoy the crisp texture of the noodles and fresh vegetables.

Notes

  • Discard the ramen seasoning packets as they typically contain excess salt and additives.
  • You can substitute the shredded chicken with tofu or tempeh for a vegetarian version, but adjust the diet field accordingly.
  • If you prefer a spicier salad, add extra Thai red curry paste or sambal oelek to the dressing.
  • Use freshly crushed ramen noodles just before serving to maintain their crisp texture.
  • This salad is best served fresh as the ramen noodles can become soggy if left too long with the dressing.

Find it online: https://cookedbysarah.com/peanut-chicken-ramen-salad-recipe/