Rainbow Asian Noodle Salad with Ginger Peanut Dressing

With ramen noodles, a rainbow of fresh veggies and a fabulous Ginger Peanut dressing, you'll find yourself craving this Asian Noodle Salad again and again!

Prep Time45

Cook Time3

Total Time43

Course: Salad, Salad Dressing

Cuisine: Asian

Keyword: Asian Noodle Salad, Ginger Peanut Dressing, Peanut Dressing

Servings: servings

Calories: 236kcal

Author: Chris Scheuer

Ingredients

For the noodles:

6 ounces ramen noodles 2 3-ounce packages, seasoning packet removed

For the dressing:

¼ cup extra virgin olive oil
3 tablespoons honey
2 medium cloves garlic finely minced
3 tablespoons low-sodium soy sauce
2 tablespoons creamy peanut butter
2 tablespoons finely grated fresh ginger
2 tablespoons rice vinegar
1 teaspoon chili garlic sauce more, to taste

For the salad:

½ small head of savoy cabbage very thinly sliced (green cabbage can be subbed)
¼ small head purple (red) cabbage very thinly sliced
8 ounces shredded carrots or 4 medium-size carrots, peeled and shredded
1 medium yellow bell pepper cut into thin matchstick pieces
1 medium red bell pepper cut into thin matchstick pieces
6 ounces mini cucumbers thinly sliced
4 ounces sugar snap peas halved lengthwise
1 bunch green onions (also called scallions or spring onions) thinly sliced at an angle
½ cup chopped fresh basil, mint and cilantro a combination or just one

For garnish:

½ cup roasted peanuts we love the salty sweetness of honey-roasted peanuts but regular roasted peanuts also work well
mint, basil and cilantro leaves basil and cilantro leaves
sesame seeds optional -I like to use a black and white combination

US Customary - Metric

Instructions

For the noodles:

Fill a medium-size pot ¾ full with water and bring to a boil over medium-high heat.
Break each block of noodles in half before adding to the boiling water. Cook for 3 minutes, stirring frequently.
Drain the noodles and rinse with cold water. Drain well again then drizzle lightly with oil (olive oil or any mild oil is fine) and toss with 2 forks to coat. Set aside.

For the dressing:

Combine the dressing ingredients in a medium-size jar with a tight-fitting lid. Stir with a fork or small whisk until everything is well combined. Taste and add more chili garlic sauce if desired. Cover with the lid and shake well before using.

For the salad:

Prep and chop all of the salad ingredients. Combine the ramen noodles, cabbage, carrots, bell peppers, cucumbers, snap peas, green onions and chopped fresh herbs in a large bowl. Toss to combine.
Drizzle with half of the dressing then toss again.
Garnish with the peanuts, fresh herbs leaves and sesame seeds, if desired. Serve extra dressing and more peanuts at the table.

Notes

This recipe will serve 8-10 people and makes great leftovers.

Check out the post for ways to adapt this salad.

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition