- Prep-time: / Ready In:
- Makes 12 cups
- Serving size: 3 cups
- Print/save recipe
This lively no-cook slaw with ramen noodles is perfect for warm-weather meals or anytime you’re craving something bright and sustaining. Whole grain ramen is ready to go after a quick soak in hot water, providing the perfect balance to the crunchy Napa cabbage, broccoli, carrots, and protein-packed edamame. Tossed with a zesty lime-soy dressing and topped with roasted peanuts and fresh cilantro, this Thai-style slaw is excellent on its own or as a side for your next picnic or potluck.
Tips
Gluten-free version: To make this gluten-free, use gluten-free tamari instead of soy sauce, and ensure the ramen noodles are gluten-free.
For more inspiration, check out these tasty ideas:
Ingredients
- 4 2.5-oz. package dry brown rice and millet ramen noodles (with no seasoning packet), such as Hethstia brand, crushed
- 4 cups shredded Napa cabbage
- 2 cups cooked shelled edamame (12 oz.)
- 2 cups chopped fresh broccoli
- 2 cups coarsely shredded carrots
- 4 scallions, thinly sliced
- ⅓ cup lime juice
- ¼ cup reduced-sodium soy sauce or reduced-sodium tamari
- ¼ cup brown rice vinegar
- 1 teaspoon pure cane sugar
- ½ teaspoon crushed red pepper
- ¼ cup unsalted roasted peanuts, chopped
- ¼ cup chopped fresh cilantro (optional)
- Lime wedges
Instructions
- In a large heatproof bowl cover ramen noodles with boiling water. Let stand while preparing slaw.
- In an extra-large bowl toss together the next five ingredients (through scallions). In a medium bowl whisk together the next five ingredients (through crushed red pepper). Drain noodles. Add to cabbage mixture. Drizzle dressing over top; toss until well combined.
- Top servings with peanuts and cilantro (if using). Serve with lime wedges.
Per serving (3 cups): 469 calories, 72 g carbohydrates, 23 g protein, 12 g total fat, 1 g saturated fat, 0 g cholesterol, 647 mg sodium, 12 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (14)
(5 from 5 votes)We loved it!
Not great. Very bland. I have a different Napa cabbage salad that I love buy wanted to try this one as it has lime juice and sounded good. Followed the recipe exactly and the whole family agreed it was 'blah, tried to fix it with more sugar and soy sauce but didn't really help. I also did not like the noodles in it as they became mushy. Probably my fault for letting them soak while I prepped all the other ingredients. I should have been watching to drain them sooner.
I love you Joanne H!! Great response 😉
So many people didn’t read the recipe. Penny: the dressing ingredients are from lime juice down. Marsha: it clearly says 4 2-1/2 cup pkgs of ramen noodles; the next line down is 4 cups of cabbage; same number. Deborah: there is zero cholesterol in this recipe. It looks delicious by the way! Can’t wait to try.
I'm going to make this, it looks delicious! I also need low sodium, so I'm just going to try substituting liquid aminos for the soy sauce or tamari.
Can't find lime-soy dressing recipe for this
Can you clarify the amount of packages of ramen noodles? is it 4, 2.5 oz packages? Or is it just one 2.5 package?
Can I just use any ramen noodles?
Feel free to use any brand of ramen noodles you like. We recommend choosing natural brands made with simple ingredients and no additives. Since ramen noodles vary widely in quality and ingredients, it’s always a good idea to read the packaging before purchasing.
This looks delicious. However, it's too high in sodium. Any particular recommendations for that?
Hi Margaret, You could omit the soy sauce/tamari, or use less of it; however, this will substantially change the flavor of the dish.
Cholesterol to high I need low sodium and cholesterol cause I have kidney dr and husband too plus he got sugar diabetes
Easy & delicious 😋
great combination and so easy, big thank you