Peanut Chicken Ramen Salad.

A colorful, no-cook salad made with crunchy ramen noodles, shredded chicken, napa cabbage, broccoli slaw, fresh herbs, and roasted peanuts. Everything gets tossed in a toasted red curry peanut dressing with the perfect balance of savory, sweet, spicy, and umami flavor. Just mix, toss, and enjoy. Nothing fancy. Perfect for lunches, dinners, or easy entertaining. You’ll want to make this one on repeat!

I’ve shared a little about my Aunt Katie before. I didn’t get enough time with her, but every memory I have is a happy one. Usually around a summer campfire, on the ski hill, or tucked away at our family’s cabin in Western New York for New Year’s. There was always a roaring fire, cinnamon rolls every morning, tamales for dinner on New Year’s Eve, and my mom’s cookie pie for dessert.

Not enough memories, but I’ve realized that almost all of my favorite ones centered around food.

In the summer, our families were together all the time. We’d have backyard BBQs at our house overlooking Lake Erie, with the fire pit going and simple summer food on the grill. If we weren’t at our house, we were at Clifton Beach. Looking back now, those are some of my most treasured memories. We ate so many burgers, grilled chicken, this peanut salad, and of course, my mom’s Special K Bars (if you know, you know).

For years, both of my cousins, Maggie and Abby, have asked me to recreate this salad. I never knew exactly how Aunt Katie made it, but they both assured me it was the simplest salad. A quick peanut dressing, uncooked ramen noodles, lots of shredded greens, handfuls of peanuts, and whatever fruit she happened to have on hand. It was a little different every time she made it.

I did my very best to recreate that easy, toss-and-go salad.

I hope this salad becomes one of those recipes that finds its way into your own memories, just like it has in mine.

These are the details

Ingriedients

For the Dressing

• creamy peanut butter
• rice vinegar
• tamari or soy sauce
• toasted sesame oil
• olive oil
• honey or maple syrup
• Thai red curry paste (or sambal oelek)

For the Salad

• napa cabbage
• broccoli slaw
• ramen noodles
• cooked shredded chicken
• green onions
• fresh cilantro
• fresh basil roasted
• salted peanuts
• sesame seeds salt

The Steps

Step 1: Make the Dressing

This is as easy as it gets. Add everything to a blender. I love using the Beast Blender I’m always sharing, but any blender will work.

You’ll need peanut butter, rice vinegar, tamari (or soy sauce or coconut aminos), sesame oil, olive oil, honey, and Thai red curry paste. Blend until smooth and creamy, adding a splash of water until the dressing is pourable.

Taste and adjust with a little salt if needed. I usually don’t add any.

Entertaining Tip: I love making the dressing a day or two ahead. It saves time, and the flavors only get better. I almost always make a double batch because it’s so good drizzled over grilled chicken, salmon, or even roasted vegetables throughout the week.

Want to switch it up? Add a clove of garlic, a little fresh ginger, a spicy jalapeño, or even some mango for a touch of sweetness.

Step 2: Toss Everything Together

In your biggest salad bowl, combine the cabbage, broccoli slaw, crushed ramen noodles, shredded chicken, green onions, cilantro, basil, peanuts, and sesame seeds.

Pour about half of the dressing over the salad and toss really well. Add more dressing until everything is coated just the way you like it.

If you’re making the salad ahead of time, wait to add the ramen noodles until just before serving so they stay nice and crunchy.

Flavor Tip: My Aunt Katie always seemed to throw in whatever fruit she had on hand. I love adding chopped mango or mandarin oranges when they’re in season for the best little pop of sweetness. She used blueberries a lot too, and they’re delicious here.

Step 3: Finish and Serve

Top the salad with another handful of herbs (cilantro was always her go-to), a sprinkle of sesame seeds, extra peanuts, and edible flowers if you have them.

I’ll be honest—it kind of kills me that we’re not toasting the ramen noodles first. But after making this salad so many times, I really don’t think it’s necessary. It’s fresh, crunchy, and so good just as it is.

If you want to take it up a notch, toast the crushed ramen noodles in a skillet with sesame oil and butter until they’re lightly golden. Sprinkle in a little garlic powder just before taking them out of the skillet, then let them cool completely before tossing them into the salad. It’s an extra step, but it adds even more flavor and crunch.

Serving

This is one of my favorite salads to put out at a summer BBQ or serve for an easy dinner. It goes with burgers, grilled chicken, steak, or really anything coming off the grill. And if there are leftovers, they’re pretty great for lunch the next day too.

If I’m making this for dinner, I almost always cook and shred my own chicken instead of using rotisserie. Then I toss the warm chicken into the salad just before serving. I actually prefer it this way. The warm chicken slightly softens the greens, the dressing coats everything beautifully, and the salad doesn’t feel quite so cold. It’s fresh, crunchy, just a little warm, and my favorite way to enjoy it.