Crunchy Peanut and Pork Salad

Crushed raw ramen noodles add delicious crunch and extra savory flavor to this barbecue-topped salad.

Crunchy Peanut and Pork Salad
Makes 4 to 6 Servings
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons fish sauce
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons lime juice
  • 2 tablespoons sugar
  • 1 tablespoon garlic-chili sauce
  • 1 tablespoon ginger paste
  • ½ teaspoon kosher salt
  • 2 tablespoons canola oil
  • 1 (3-ounce) package chicken flavor ramen noodle soup
  • 1 (16-ounce) bag coleslaw mix
  • ½ cup thinly sliced green onion
  • ½ large red bell pepper, julienned
  • 1 pound shredded smoked pork
  • ½ cup salted cocktail peanuts, roughly chopped
  1. In a medium bowl, whisk together vinegar, fish sauce, peanut butter, lime juice, sugar, garlic-chili sauce, ginger paste, and salt until well combined. Slowly whisk in canola oil in a steady stream. Cover and refrigerate for up to 1 week.
  2. Place ramen noodles and seasoning packet in a resealable plastic bag and seal. Break noodles by tapping with a rolling pin until noodles are in bite-size pieces. Measure 1 cup; reserve remaining noodles for another use.
  3. In a large bowl, toss together coleslaw mix, green onion, and bell pepper. Add dressing and toss to coat. Toss in 1 cup crushed ramen noodles just before serving. Transfer salad to serving platter and place pork on top. Sprinkle with peanuts.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.