Cold Veggie Ramen Salad

As the warm rays of summer beckon us outdoors, the craving for light, refreshing meals grows stronger. There's something undeniably appealing about chilled salads during the hot months—each bite refreshing and nourishing, making them the perfect addition to summer gatherings, picnics, or even a satisfying light lunch. Among the myriad of salad options, the Chilled Crunchy Veggie Ramen Salad stands out as a vibrant and colorful dish that not only tantalizes the taste buds but also nourishes the body with a bounty of nutrients.

Discover the perfect summertime dish with our Chilled Crunchy Veggie Ramen Salad! This vibrant salad combines chewy ramen noodles with fresh, crunchy vegetables like shredded cabbage, carrots, cucumbers, and bell peppers, all drizzled with a creamy peanut dressing. It's not only a feast for the eyes but also packed with nutrients that keep you feeling great in the heat. Ideal for picnics, barbecues, or a light lunch, this refreshing salad is sure to impress!

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Ingredients

2 packages of instant ramen noodles (discard flavor packets)

2 cups of shredded cabbage (green or purple for color)

1 cup of julienned carrots

1 cup of cucumber, thinly sliced

1 cup of red bell pepper, thinly sliced

1/2 cup of scallions, chopped

1/4 cup of fresh cilantro, chopped (optional)

1/4 cup of sesame seeds (toasted for extra flavor)

1/4 cup of peanut butter

3 tablespoons of soy sauce

2 tablespoons of rice vinegar

2 tablespoons of honey or maple syrup

1 tablespoon of sesame oil

1 teaspoon of sriracha (adjust to taste)

Salt and pepper to taste

Lime wedges for serving

Instructions

Cook the Noodles: Bring a pot of water to a boil. Add the ramen noodles and cook according to package instructions (typically 3-5 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Dressing: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and sriracha until smooth. If the mixture is too thick, add a tablespoon of warm water to reach your desired consistency.

Assemble the Salad: In a large mixing bowl, combine the cooked noodles, shredded cabbage, julienned carrots, sliced cucumber, bell pepper, scallions, and cilantro.

Dress the Salad: Pour the peanut dressing over the noodle and vegetable mixture. Toss gently with tongs or your hands until everything is well coated in the dressing. Season with salt and pepper to taste.

Chill and Serve: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This lets the flavors meld together and enhances the freshness.

Garnish: Before serving, sprinkle the toasted sesame seeds on top and serve with lime wedges for an extra burst of flavor.

Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings