Description
Made with a delicious sesame peanut sauce, this sesame peanut noodle salad is best served cold! It’s a cooked ramen noodle salad with crunchy cabbage, peanuts, and carrots.
Ingredients
Scale
- 3 packages rice ramen noodles*
- 2 cups finely shredded green cabbage
- 1 cup julienned carrots
- 1 cup finely diced celery
- 1/4 cup salted, roasted peanuts
- 2 tbsp diced green onion
- 2 tbsp sesame seeds
Sesame Peanut Dressing
- 3 tbsp tamari sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1/4 cup smooth, natural peanut butter
- 1 tbsp maple syrup
- 1 tbsp grated fresh ginger
- 3 garlic cloves, minced
- 2 tsp sambal oelek (chili paste)**
Instructions
- In a large pot of boiling water, cook the ramen noodles until just al dente. Drain the noodles and rinse thoroughly under cold water to avoid the noodles sticking together.
- While the noodles are cooking, combine the diced cabbage, julienned carrots and diced celery in a large bowl. Whisk together all of the dressing ingredients until smooth.
- Add the noodles to the salad bowl, then add in the dressing. Thoroughly mix everything together, then top with peanuts, green onion and sesame seeds. Serve immediately or store in the fridge for up to 2 days, covered.
Leftover salad will keep in the fridge for 2-3 days, covered.
Notes
*If you do not want to use rice ramen noodles, you can use 3 packages of instant ramen noodles (any flavor) and discard the seasoning packets
**For a spicier sauce, add another teaspoon of sambal oelek
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: stovetop
- Cuisine: asian
