Ingredients
The following ingredients have 6 Servings
- 1/2 head red cabbage, (chopped)
- 1/2 head Romaine lettuce, ( chopped)
- 1 red bell pepper, (thinly sliced, then halved)
- 2 carrots, (cut into matchsticks)
- 1 heaping cup snow peas, (ends trimmed and julienned)
- 1/4 cup cilantro, coarsely chopped
- 1/4 cup chopped green onions
- 1 cup roasted salted peanuts, ( roughly chopped)
- 1 package dry Ramen noodles, (roughly broken)
- chopped Rotisserie chicken
- chopped pineapple
- chopped mango
- 1/2 cup smooth peanut butter ((may sub crunchy))
- 1/4 cup water
- 1/4 cup light olive oil or canola oil
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1/2 tsp EACH garlic powder, ginger powder, dried basil
- 1/4 tsp EACH salt, pepper
- 1 tablespoon sriracha, (more or less to taste)
Instruction
- Preheat oven to 425 degrees F (to toast peanuts and Ramen noodles).
- Meanwhile, whisk together all dressing ingredients in a medium bowl. Taste and season with additional salt, pepper and/or sriracha as desired. Chill in the refrigerator. (Best if chilled at least 30 minutes.)
- Add broken Ramen noodles to half of a large baking sheet in a single layer and the peanuts to the other half. Bake at 425 degrees F for approximately 4-8 minutes, or until golden in some places, stir and bake an additional 1-2 minutes or until Ramen is mostly golden (it won't be even, so don't worry about it) .
- Add salad ingredients to a large bowl and toss to combine. Top with peanuts and Ramen noodles.
- Drizzle individual servings with dressing and additional lime juice if desired.
