Thai-Style Slaw with Ramen Noodles
This vibrant slaw is not just a salad; it's a crunchy, zesty celebration in a bowl! I love how the flavors meld together, creating a refreshing dish that feels light yet satisfying.
I’ve always had a soft spot for slaws, especially when they’re packed with colorful veggies and a zingy dressing.
This Thai-style slaw with ramen noodles is a perfect blend of crunch and flavor that I whipped up one sunny afternoon.
It reminds me of picnics with friends, where we could just toss everything together and enjoy the sunshine.
Plus, the ramen adds a fun twist!
My little tip?
Use leftover ramen noodles for a quick prep!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using red cabbage for its beautiful color and crunch. Feel free to swap in any veggies you have on hand! You can even add some edamame for extra protein or swap out the peanuts for sunflower seeds if you have a nut allergy.
Tips & Notes
- •I keep my slaw in a glass container in the fridge for a couple of days. It gets even more flavorful as it sits!
- •If you like it spicier, add more chili flakes or a dash of sriracha to the dressing.
Recipe Variations
- •Sometimes I’ll throw in some diced avocado for creaminess, which pairs beautifully with the dressing.
- •You can also swap out the ramen for quinoa or rice noodles for a different texture.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just remember to keep the toppings separate until you're ready to enjoy!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Just keep the dressing separate until you’re ready to serve to maintain that fresh crunch.
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This vibrant slaw is not just a salad; it's a crunchy, zesty celebration in a bowl! I love how the flavors meld together, creating a refreshing dish that feels light yet satisfying.
Ingredients
Instructions
- 1
Start by cooking the ramen noodles according to the package instructions. Usually, it’s just a quick boil for about 3-4 minutes. Once they’re done, drain and rinse them under cold water to stop the cooking.
- 2
While the noodles are cooking, prep your veggies! In a large bowl, combine the red cabbage, carrots, red bell pepper, green onions, and cilantro.
- 3
In a small bowl, whisk together the sesame oil, soy sauce, lime juice, maple syrup, minced garlic, grated ginger, and chili flakes (if using). This dressing is where the magic happens, so give it a taste and adjust if you need to.
- 4
Once the noodles are cooled and drained, add them to the bowl of veggies. Pour the dressing over everything and toss gently to coat.
- 5
Serve immediately, garnishing with chopped peanuts on top. If you’re not serving it right away, you can keep the slaw in the fridge, but I recommend adding the peanuts just before serving for that crunch!
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