Peanut Ramen Noodle Salad
Ingredients
The salad
-
3
pieces
carrots, grated
-
1
piece
red pepper, thinly sliced
-
2
cups
red cabbage, thinly sliced
-
2
pieces
scallions, thinly sliced
-
½
cup
peanuts, chopped
The dressing
-
¼
cup
peanut butter
-
2
tablespoons
water
-
1
tablespoon
white wine vinegar
-
3
tablespoons
tamari
-
2
tablespoons
pure maple syrup
-
¼
teaspoon
garlic powder
-
¼
teaspoon
ginger powder
The noodles
Instructions
- In a large bowl, combine the grated carrots, sliced red pepper, sliced cabbage, sliced scallions, and chopped peanuts.
- In a separate small bowl, whisk together the peanut butter, water, white wine vinegar, tamari, maple syrup, garlic powder, and ginger powder.
- Cook the ramen according to the package instructions, then strain and rinse briefly with cool water.
- Add the cooked noodles to the large bowl with the vegetables and pour the peanut dressing over the top.
- Stir everything to coat evenly and serve warm or refrigerate and serve later at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
353
Total fat
17g
Total carbohydrates
42g
Total protein
11g
Sodium
807mg
Cholesterol
0mg
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