Thai Peanut Ramen Noodle Salad

THAI PEANUT RAMEN NOODLE SALAD

is perfect for those days when you know you need to eat healthy, but don’t want to eat another boring salad. This salad is anything but boring with its crunchy mix of shredded coleslaw, chopped veggies, and ramen noodles. Toss it all up with an amazing sweet and spicy Thai peanut sauce for a salad that’s healthy and satisfying.

The sauce is extra peanutty, citrusy, and sweetened ever so lightly with honey. It’s delicious on everything from noodles, to grilled chicken, to vegetables, or makes a perfect dip for spring rolls or chicken kabobs.

You can make this salad ahead of time for summer dinners or working lunches. If you’re making this ahead of time, just keep the salad and peanut sauce separate until you’re ready to serve. This will ensure you get a nice crunchy salad that’s heavy on the sauce and not soggy. Served warm or cold – this salad is delicious either way!

Kathy Dicken lives in Huntersville and is the author of the food blog, “The Tasty Bits.” For more meal ideas that are simple and delicious, you can follow her blog at www.thetastybits.com or on Instagram @ thetastybits. INGREDIENTS

Salad:

1 tablespoon toasted sesame oil 1 red bell pepper – seeded and finely sliced 1 (12 oz) bag of coleslaw mix 3 scallions or green onions 2 carrots - shredded 1 tablespoon soy sauce 2 packages of ramen noodles (discard spice packets) 1 cup cooked shredded chicken (optional) 1 lime

Peanut Sauce:

1 teaspoon minced ginger 1 clove minced garlic 2 tablespoons toasted sesame oil 2 tablespoons honey or agave 2 tablespoons soy sauce (or Coconut Aminos) 3 tablespoons lime juice 1/4 cup orange juice 1/4 cup peanut butter (or almond butter) 1/2 teaspoon salt 1/2 teaspoon cayenne pepper (or Sriracha sauce)

For Garnish:

Handful of fresh cilantro - stems removed 1/4 cup chopped, roasted peanuts or cashews

DIRECTIONS

Boil ramen noodles as directed. Drain and set aside. To make peanut sauce, combine all peanut sauce ingredients in a glass jar or small blender. Shake to combine or blend until smooth.

Warm Preparation:

Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add scallions and bell pepper, stirring frequently, about 3 minutes. Add coleslaw mix, carrots, and shredded chicken (if using) and 1 tablespoon of soy sauce. Stir while cooking until slaw is starting to wilt, about 5 minutes. In the last minute of cooking, drizzle about 4 tablespoons of peanut sauce over the mixture, stirring to combine.

Cold Preparation:

In a large salad bowl, combine the shredded coleslaw, carrots, green onions, and red pepper. Add the chicken and noodles and toss until combined. Just before serving, pour half of the sauce over the salad, tossing to combine.