4 cups shredded cabbage or coleslaw mix

1 cup red cabbage or napa cabbage, shredded

1 ½ cups carrots, shredded

1 cup cucumbers, large diced

1 cup red pepper, large dice or thinly sliced

3–4 green onions, sliced

1 cup edamame, steamed

1 ½ cups bean sprouts

1 red serrano pepper, finely chopped

½ cup peanut butter (natural)

3 tablespoons rice vinegar

2 tablespoons lime juice, fresh

2 tablespoons maple syrup

2 teaspoons sesame oil (optional)

2 tablespoons sriracha or sambal

2–3 tablespoons soy sauce (or tamari)

1 inch piece fresh ginger

1 clove garlic

2–4 tablespoons water

1 cup cilantro, Thai basil, or mint, chopped

½ cup roasted peanuts and/or sunflower seeds

1 package ramen noodles, roughly broken and toasted

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Shred the cabbage thinly using a sharp knife or mandoline. Slice, dice, and shred the remaining vegetables.
Toast peanuts or sunflower seeds in a dry skillet over medium-high heat until fragrant and golden. Roughly chop and set aside.
Break ramen noodles into chunks and toast in the oven at 375°F for 5-8 minutes, or in the air fryer at 320°F for 5-7 minutes, until lightly golden.
For the dressing, blend peanut butter, rice vinegar, lime juice, maple syrup, sesame oil (if using), sriracha or sambal, soy sauce, ginger, garlic, and water until smooth. Adjust seasoning to taste. Refrigerate until needed.
In a large bowl, toss salad ingredients with about two-thirds of the dressing until well coated.
Top with fresh herbs, chopped nuts, and toasted ramen noodles.
Serve with extra dressing and lime wedges.

For a gluten-free version, use tamari instead of soy sauce and swap ramen noodles for rice noodles.
Add grilled tofu, vegan chicken, or shrimp for extra protein.
Swap peanut butter for almond or cashew butter for a different flavor.
Store salad and dressing separately for best texture.
To keep noodles crunchy, store them in an airtight container until serving.