Ingredients
- 2 packages of ramen noodles (discard seasoning package)
- 1 grilled chicken breast, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1/3 c. chopped peanuts
- 3 c. shredded cabbage
- 2 green onions, chopped
- Handful of cilantro leaves, chopped
- Lime segments, for serving
- 2/3 c. Dorothy Lynch Dressing & Condiment
- 1/2 c. peanut butter
- 1 T. soy sauce
- 2 tsp. sesame oil
- 1 T. brown sugar
- 2 tsp. Sriracha sauce (optional)
- Prep time: 15 Minutes
- Cook time: 5 Minutes
- Serves: 4
The Method
- Prepare ramen noodles: Add dried noodles to a pot of boiling water. Cook for 2 minutes. Drain and rinse with cold water. Set aside.
- Make peanut sauce: Put Dorothy Lynch, peanut butter, soy sauce, sesame oil, brown sugar, and Sriracha sauce into a blender. Purée until smooth and add a splash of water if the sauce is too thick to blend.
- To assemble salad: Toss ramen noodles in the peanut sauce. Add chicken, red bell pepper and peanuts. If you’re serving right away, mix in the rest of the ingredients.
Notes: If you’re preparing the salad the day before, wait to add the cabbage, green onions and cilantro leaves until ready to serve. This will help ensure that the vegetables are crunchy and fresh.
Original recipe posted on www.CheapRecipeBlog.com. Recipe and photo by Haley Nelson.
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
