I’ll never forget the first time I made it. My son, bless his heart, is the pickiest eater on the planet. He took one look at the salad and wrinkled his nose. “What is that, Mom?” he asked, with that tone that only a teenager can perfect. But then, he took a bite. And another. And another. Before I knew it, he had devoured half the bowl! That’s when I knew I had a winner. This Peanut Crunch Salad wasn’t just a way to use up leftovers; it was a dish that even my most skeptical family member loved.
It’s not just about taste, though. This salad is easy. Seriously easy. It’s perfect for those nights when you’re short on time but still want to put something healthy and delicious on the table. And the best part? It’s endlessly adaptable. You can throw in whatever veggies you have on hand, swap out the noodles for rice, or even add some grilled chicken or tofu for extra protein. It’s the kind of recipe that begs to be personalized.
I remember one time I tried to get fancy with it, adding some exotic greens I’d found at the farmer’s market. Let’s just say it was a disaster. The kids wouldn’t touch it, and even my husband gave me a raised eyebrow. Lesson learned: sometimes the simplest recipes are the best. This Peanut Crunch Salad is proof of that.
So, if you’re looking for a quick, easy, and delicious way to add some excitement to your dinner table, you’ve come to the right place. Trust me, this Peanut Crunch Salad will become a new favorite in your house too. Let’s get to it!
INGREDIENTS:
- 1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
- 1 cup shredded carrots (if not included in coleslaw mix)
- 1 cup chopped green onions
- 1/2 cup chopped cilantro (optional, but I love the fresh flavor!)
- 1 package (3 oz) ramen noodles, crushed (discard seasoning packet – or save for another use!)
- 1/2 cup sliced almonds
- 1/4 cup sesame seeds
For the Peanut Dressing:
- 1/2 cup peanut butter (I prefer creamy, but crunchy works too!)
- 1/4 cup rice vinegar
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 2 cloves garlic, minced
- 2-4 tablespoons water (to thin the dressing to your desired consistency)
Now, let me tell you a little secret about the ingredients. I always use Maranatha peanut butter. It’s a bit pricier, but the flavor is just unbeatable. Plus, it doesn’t have all those added sugars and oils that some other brands do. My mom always said, “Buy the best ingredients you can afford,” and I think that’s especially true for something like peanut butter, which is the star of the show in this Peanut Crunch Salad.
Speaking of shopping tips, keep an eye out for sales on coleslaw mix. It’s usually pretty affordable, but sometimes you can snag it for even less. And don’t be afraid to buy the big bag! Any extra can be used in stir-fries or other salads. Another little trick I’ve learned is to chop the green onions and cilantro all at once, when I bring them home from the store and store them in an airtight container lined with a paper towel. This way, they’re ready to go whenever I need them. It saves so much time during the week.
Sometimes, I’ll even use sunflower seeds instead of almonds if that’s what I have on hand. The kids honestly don’t notice, and it’s a great way to switch things up. For a bit of a kick, a pinch of red pepper flakes added to the peanut dressing salad gives it a little punch that wakes up your taste buds! I also have used spaghetti noodles when I haven’t had ramen on hand to make a peanut noodle salad. It still gives the peanut flavor that the dish deserves!
And if you’re not a cilantro fan (I know it’s a controversial herb!), just leave it out. The salad will still be delicious. This crunchy peanut salad is very flexible, you can add or take away whatever your heart desires. The most important ingredient of all is peanut butter!
Let’s Cook – Step by Step
Alright, let’s get cooking! Don’t worry; this is so easy it’s practically foolproof.
- Make the Peanut Dressing: In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic. Start with 2 tablespoons of water and add more, one tablespoon at a time, until the dressing reaches your desired consistency. I like mine to be pourable but still thick enough to coat the salad. Pro Tip: If your peanut butter is cold, you may need to microwave it for 15-20 seconds to make it easier to whisk.
- Prepare the Salad Base: In a large bowl, combine the coleslaw mix, shredded carrots (if using), green onions, and cilantro (if using). This is where the magic starts. The colors are so vibrant and inviting!
- Add the Crunch: Add the crushed ramen noodles, sliced almonds, and sesame seeds to the bowl. Give everything a good toss to distribute the ingredients evenly. Don’t skip this step! The crunch is what makes this salad so addictive.
- Dress the Salad: Pour the peanut dressing over the salad and toss gently to coat. Make sure every piece of cabbage and carrot is covered in that glorious peanut sauce. Be careful not to overdress the salad, as it can become soggy. Start with half the dressing and add more as needed.
- Chill (Optional): For best results, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the salad to cool down. However, if you’re short on time, you can serve it immediately. It will still be delicious!
See? I told you it was easy! The whole process takes about 15-20 minutes, start to finish. While the salad is chilling (if you choose to chill it), you can get started on the rest of your meal. Or, if you’re like me, you can sneak a few bites straight from the bowl. I won’t tell!
One thing I’ve learned over the years is that the timing of adding the dressing is key. If you’re making this salad ahead of time, wait to add the dressing until just before serving. Otherwise, the noodles will get soggy, and nobody wants a soggy peanut noodle salad. Another common pitfall is using too much dressing. It’s better to start with less and add more as needed, rather than ending up with a swimming pool of peanut sauce at the bottom of your bowl.
If you are adding some spice, I like to add a little bit of red pepper flakes with the coleslaw mix and carrots, and then I use a fork to stir the mix. I find that using a fork helps distribute the flakes better then just dumping it in and stirring. Just be careful when adding the red pepper flakes, if you aren’t a fan of spice, it’s best to start off with a little, and add more later if you want.
And, here’s another trick: I often double the peanut dressing salad recipe and keep the extra dressing in the fridge. It’s great on everything from grilled chicken to steamed veggies.
SERVING:
Okay, so you’ve made the Peanut Crunch Salad, and it looks and smells amazing. Now, how do you serve it? Well, the possibilities are endless!
My family loves this salad as a side dish with grilled chicken or fish. It’s also fantastic as a topping for tacos or wraps. And, of course, it’s perfect on its own for a light lunch or dinner. I also sometimes add grilled chicken to make it a whole meal, it just depends on how hungry the family is.
My daughter, who used to be even pickier than my son (if you can believe it!), likes to eat it with a side of steamed rice. She says the rice soaks up all the extra peanut sauce, which is her favorite part. My husband, on the other hand, prefers to pile it high on a plate and eat it with a fork. He’s a man of simple pleasures.
Presentation-wise, I like to sprinkle a few extra sesame seeds and chopped green onions on top before serving. It just makes it look a little more polished. If I’m feeling fancy, I might even add a few chopped peanuts for an extra crunch.
This is a great dish to bring to potlucks or picnics. It’s always a crowd-pleaser, and it travels well. Just be sure to keep it chilled until serving. I also love making this in the summer because the cabbage is so refreshing and cool.
One time, I brought this crunchy peanut salad to a neighborhood barbecue, and everyone raved about it. One of my neighbors even asked me for the recipe! That’s when I knew I had something special.
As for leftovers, this salad is usually even better the next day. The flavors have had time to meld together, and the cabbage is nice and tender. Just be aware that the noodles may soften a bit, but it’s still delicious. I like to add some water chestnuts the second day to give it a bit of the crunch back!
If you have any leftover dressing (which is unlikely!), you can store it in an airtight container in the fridge for up to a week. It’s great on salads, sandwiches, or even as a dipping sauce for spring rolls.
FAQ:
Okay, I know what you’re thinking. You have questions! Don’t worry; I’m here to answer them. Here are some of the most common questions I get about this Peanut Crunch Salad:
Q: Can I make this salad ahead of time?
A: Yes, you can! But, as I mentioned earlier, wait to add the dressing until just before serving to prevent the noodles from getting soggy. You can prep all the ingredients ahead of time and store them separately in the fridge. Then, when you’re ready to serve, just toss everything together with the dressing.
Q: I’m allergic to peanuts. Can I substitute another nut butter?
A: Absolutely! Almond butter, cashew butter, or sunflower seed butter would all work well in this recipe. Just keep in mind that the flavor will be slightly different. I haven’t tried it with other nut butters myself because my family loves the peanut flavor so much!
Q: Can I add protein to this salad?
A: Definitely! Grilled chicken, tofu, shrimp, or even edamame would be great additions. I often add grilled chicken for a quick and easy weeknight meal. Just toss it in with the rest of the ingredients before serving. It turns this side dish into a main course!
Q: My dressing is too thick. What should I do?
A: Add more water, one tablespoon at a time, until it reaches your desired consistency. You can also add a little more rice vinegar or soy sauce to thin it out.
Q: My dressing is too sweet. How can I fix it?
A: Add a little more rice vinegar or soy sauce to balance out the sweetness. You can also add a pinch of red pepper flakes for a little kick.
Q: Can I use regular cabbage instead of coleslaw mix?
A: Yes, you can! Just shred the cabbage thinly and add some shredded carrots. You’ll need about 4 cups of shredded cabbage and 1 cup of shredded carrots. You may even want to add some purple cabbage to get that bag mix of coleslaw. I started making the peanut dressing salad with regular cabbage but the bag is just so much easier.
Q: How long will this salad last in the fridge?
A: This salad will last for 2-3 days in the fridge, but the noodles will soften over time. For best results, eat it within the first 24 hours.
Also, because peanut allergies are such a concern, especially with kids, it’s important to be aware of the symptoms and precautions. If you’re serving this to a group, always label it clearly and be sure to ask about allergies beforehand. For more information, the Mayo Clinic has a great resource on peanut allergies.
And, of course, food safety is always a priority. Make sure to wash all your vegetables thoroughly before using them, and keep the salad chilled until serving. This has some excellent tips on preparing salads safely.
CLOSING:
Well, there you have it! My famous (or at least family-famous) Peanut Crunch Salad. I hope you enjoy it as much as my family does. It’s more than just a recipe to me; it’s a reminder of those crazy, busy weeknights when I needed to whip up something quick and easy, but still delicious and satisfying.
My Personal Tips:
- Don’t be afraid to experiment! This recipe is very forgiving. Feel free to add or substitute ingredients to suit your taste.
- Make a double batch of the dressing. You’ll thank me later. It’s great on everything!
- If you’re short on time, use pre-shredded carrots and coleslaw mix. It’ll save you a few minutes of prep time.
I’ve tried a few variations over the years. Sometimes, I add mandarin oranges for a little extra sweetness. Other times, I throw in some chopped bell peppers for a pop of color and flavor. My son loves it with a sprinkle of crushed red pepper flakes, while my daughter prefers it with a drizzle of sriracha mayo. She loves spice, while my husband is a plain Jane!
I really do hope you give this Peanut Crunch Salad a try. It’s a dish that’s close to my heart, and I’m excited to share it with you. And don’t be afraid to make it your own! Add your favorite veggies, swap out the noodles for rice, or even add some grilled chicken or tofu for extra protein. This is where I like to get creative with the asian peanut salad variation and add some bean sprouts, which give a slight crunchy texture.
And remember, cooking is all about experimenting and having fun. Don’t be afraid to make mistakes. That’s how we learn!
This peanut coleslaw is also a great dish to make ahead of time and take to potlucks, family get togethers, or just because. This dish will be a family favorite for generations to come. So gather your ingredients, put on some music, and get cooking! I hope this Peanut Crunch Salad brings as much joy to your table as it has to mine. Happy cooking!
If you love a good crunch like I do, you have to try my Crunchy Apple Carrot Salad! Also another similar salad with a different spin is my Sesame Chicken Cabbage Crunch Salad
Peanut Crunch Salad
This Peanut Crunch Salad is a flavorful and satisfying meal packed with fresh vegetables and a delightful peanut dressing. The crunchy peanut topping adds the perfect finishing touch to this vibrant salad.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: Asian-Inspired
Ingredients
- 6 cups chopped romaine lettuce
- 1 cup shredded carrots
- 1 cup chopped red cabbage
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/2 cup roasted peanuts, roughly chopped
- 1/4 cup crispy chow mein noodles
Peanut Dressing:
- 1/4 cup peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/4 cup water, or more to thin
Instructions
- In a large bowl, combine the romaine lettuce, carrots, red cabbage, red bell pepper, green onions, and cilantro.
- In a separate bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, lime juice, and minced garlic. Gradually add water until the dressing reaches your desired consistency.
- Pour the dressing over the salad and toss gently to combine.
- Top with chopped roasted peanuts and crispy chow mein noodles.
- Serve immediately and enjoy!
Notes
For an extra layer of flavor, try adding grilled chicken or tofu to this salad. You can also adjust the amount of honey and lime juice in the dressing to suit your taste preferences.