This is a sponsored post for Dorothy Lynch Home Style and Light & Lean Dressing & Condiment. All thoughts and opinions are my own.
Everyone needs a few picnic salad recipes up their sleeves. Here’s a new one you must try!
What makes a great picnic salad?
- It feeds a crowd.
- It can be done in advance.
- The audience likes it.
- It’s budget friendly.
This Thai-inspired peanut ramen salad is unique enough to be the star of your picnic—but familiar enough to please even the pickiest of eaters.
It’s fresh and full of flavor. I think you will love it!
About the recipe and the peanut sauce
This salad has a wide range of fresh and delicious ingredients:
- Chicken
- cabbage
- Ramen Noodles
- Red pepper
- Green Onion
- coriander
- peanuts
But the sauce makes this salad.
Making homemade peanut sauce at home couldn’t be easier when you start with a base of Dorothy Lynch Dressing & Condiment.
This dressing is the perfect blend of sweetness and spiciness: two essential ingredients in a great peanut sauce!
I simply added peanut butter, soy sauce, brown sugar, sesame oil, and a touch of sriracha sauce. As simple as that!
Top: This peanut sauce is very versatile. Use it on grilled chicken, as a sauce for a Thai pizza, on fried rice or tofu, or as a salad dressing. Consider making a double batch for use throughout the week!
Dorothy Lynch Dressing & Condiment comes in two flavors: Light & Lean and Home Style. I used the Home Style for this peanut sauce.
This gluten-free dressing is made in the Midwest and is available at Hy-Vee, Walmart, and other grocery stores. It can also be purchased online.
And it can be used in so many different ways! Here are some recipes to try:
make-ahead instructions
If you plan on making this salad ahead of time, read on.
To ensure the cabbage, spring onion, and cilantro are as fresh and crisp as possible, add them just before serving, or up to a couple of hours before serving.
Everything else can be combined the night before. See recipe below for specific instructions.
ingredients
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2 packages ramen noodles (discard seasoning package)
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1 grilled chicken breast, cut into bite-sized pieces
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1 red bell pepper, thinly sliced
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1/3 cup chopped peanuts
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3 cups shredded cabbage
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2 spring onions, chopped
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A handful of coriander leaves, chopped
-
Lime wedges for serving
For peanut sauce
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2/3 cup Dorothy Lynch Dressing & Condiment
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1/2 cup peanut butter
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1 tablespoon soy sauce
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2 teaspoons sesame oil
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1 tablespoon brown sugar
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2 teaspoons sriracha sauce (optional)
instructions
- Prepare ramen noodles: Place dried noodles in a pot of boiling water. Boil 2 minutes. Drain and rinse with cold water. Put aside.
- Make peanut sauce: Place all ingredients in a blender and blend until smooth. Add a splash of water if the sauce is too thick to mix.
- Assemble the salad: Toss the ramen noodles in the peanut sauce. Add chicken, red peppers and peanuts. If serving immediately, mix in the remaining ingredients.
- If you prepare the salad the day before: Wait to add the cabbage, green onions and coriander leaves until ready to serve. This will ensure the vegetables are crisp and fresh.