Cold Noodle Salad Recipe
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The Real Food Dietitians · by Jessica Beacom★ 4.9

Cold Noodle Salad Recipe

NUTRITION · PER SERVING15M COOK
CAL 24%·PRO 70%
CARBS 35G29% OF CAL
6G FIBER0G ADDED0G INTRINSIC20G OTHER9G TOTAL SUGAR
FAT 25G45% OF CAL
6G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cold ramen noodle salad with crispy vegetables, edamame, and peanut dressing. Light and filling, ready in under 25 minutes and improves with time.

mainsaladbowlbeansdairy free
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Nutrition & ingredients

Ingredients

serves 5
  • 2 (2.8-ounce) packages ramen noodles*
  • 3 cups thinly sliced napa or savoy cabbage (may substitute green cabbage or kale)
  • 1 medium red bell pepper, sliced into thin, short strips (1 heaping cup)
  • 1 cup shelled edamame, thawed if frozen
  • ½ cup very roughly chopped fresh cilantro
  • ½ cup julienned or shredded carrot
  • 6 green onions, thinly sliced
  • 2½ cups cooked, chopped or shredded chicken breast or thigh meat (may use rotisserie chicken)
  • ⅓ cup chopped dry roasted peanuts
  • Optional for garnish: additional cilantro, sesame seeds, lime wedges
  • ⅓ cup creamy natural peanut butter (one with a drizzly consistency works best)
  • ¼ cup rice vinegar
  • Zest and juice of 1 small or ½ medium lime (1 teaspoon zest + 2 tablespoons lime juice)
  • 2 tablespoons coconut aminos**
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Sriracha (omit for less spice or increase for more)
  • 1 small garlic clove, grated
  • 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
  • 2 tablespoons water
  • Pinch of fine salt, if needed (omit if using soy sauce or tamari)
PREP
15M
SODIUM
934MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.