Save Big On The Forks Meal Planner At Just $8/month*! Get It Now

Thai-Style Slaw with Peanuts and Ramen Noodles

  • 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:

By Laura Marzen, RD, LD,

Share
  • 3

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.
Nutritional Information:

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 (0)

(0 from 0 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.