My Aunt Katie is the reason I trust a no-cook salad with a capital S.
I didn’t get enough time with her, but every single memory I have of her is a happy one — usually around a summer campfire, on a ski hill, or tucked away at our family’s cabin in Western New York for New Year’s. There was always a roaring fire, cinnamon rolls every morning, tamales for dinner on New Year’s Eve, and my mum’s cookie pie for dessert.
Not enough memories, I know. But I’ve realised almost all of my favourite ones centred around food. In the summer our families were together all the time. Backyard BBQs at our house overlooking Lake Erie, the fire pit going, simple summer food on the grill. If we weren’t at our place, we were at Clifton Beach. Looking back, those are some of the most treasured memories I have. We ate so many burgers, grilled chicken, this peanut salad — and of course my mum’s Special K Bars, if you know, you know.
For years, both of my cousins, Maggie and Abby, have asked me to recreate it. I never knew exactly how Aunt Katie made it, but they both assured me it was the simplest salad on earth: a quick peanut dressing, uncooked ramen noodles, lots of shredded greens, handfuls of peanuts, and whatever fruit she happened to have on hand. It was a little different every single time she made it.
I did my best to recreate that easy, toss-and-go salad. And I hope this one works its way into your own memories, the way it has in mine.
Why this works
The dressing does the heavy lifting. A little Thai red curry paste plus toasted sesame oil turns plain peanut butter into something savoury, sweet, and properly spicy — the same balance as a good satay, but faster. The uncooked ramen stays crunchy because nothing about it needs heat. Mix, toss, eat.
What you’ll need
For the dressing
- 1/3 cup creamy peanut butter
- 1/4 cup rice vinegar
- 2 tablespoons tamari or soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 2 teaspoons honey or maple syrup
- 2 teaspoons Thai red curry paste (or sambal oelek)
For the salad
- 4 cups napa cabbage, shredded
- 1 bag (12 ounces) broccoli slaw
- 2 to 3 squares ramen noodles, crushed (discard the seasoning packets — I use Lotus Foods noodles)
- 2 cups cooked shredded chicken
- 4 green onions, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh basil
- 1 cup roasted salted peanuts, chopped
- 2 teaspoons sesame seeds
The steps
1. Blend the dressing. Add the peanut butter, rice vinegar, tamari, sesame oil, olive oil, honey, and red curry paste to a blender. Blend until smooth and creamy, thinning with a splash of water until it’s pourable. Taste and add a pinch of salt if it needs it — I usually don’t. Any blender does the job, no fancy machine required.
2. Toss the salad. In your biggest salad bowl, combine the cabbage, broccoli slaw, crushed ramen noodles, shredded chicken, green onions, cilantro, basil, peanuts, and sesame seeds. Pour over about half the dressing and toss really well. Add more until everything is coated the way you like it.
3. Finish and serve. Top with another handful of fresh herbs — cilantro was always my aunt’s go-to — a sprinkle of sesame seeds, extra peanuts, and edible flowers if you happen to have them.
If you’re making this ahead, wait to add the ramen noodles until just before serving so they stay properly crunchy.
The notes I wish someone had told me
The dressing keeps. I love making it a day or two ahead — it saves time and the flavours only get better. I almost always blend a double batch, because it’s so good drizzled over grilled chicken, salmon, or roasted vegetables throughout the week.
Make it yours. I love adding chopped mango or mandarin oranges when they’re in season — the best little pop of sweetness. My aunt always threw in whatever fruit she had on hand, and blueberries were one of her favourites here, so they’re delicious in this too. If you want to push the dressing further, add a clove of garlic, a little fresh ginger, or a spicy jalapeño.
Toasted or not. I’ll be honest — it kind of kills me that we’re not toasting the ramen noodles first. But after making this salad so many times, I really don’t think it’s necessary. It’s fresh, crunchy, and so good as it is. If you do want to take it up a notch, toast the crushed noodles in a skillet with sesame oil and butter until lightly golden, add a little garlic powder just before taking them out, and let them cool completely before tossing them in. It’s an extra step, but it adds even more flavour and crunch.
Serving
This is one of my favourite salads to put out at a summer BBQ or serve for an easy dinner. It goes with burgers, grilled chicken, steak, or really anything coming off the grill — and the leftovers are pretty great for lunch the next day.
When I’m making this for dinner, I almost always cook and shred my own chicken instead of grabbing a rotisserie one. Then I toss the warm chicken into the salad just before serving. I actually prefer it this way: the warm chicken slightly softens the greens, the dressing coats everything beautifully, and the salad doesn’t feel quite so cold. Fresh, crunchy, just a little warm — my favourite way to eat it.
Nutritional information is only an estimate (about 426 kcal per serving).
If it doesn’t fit a Tuesday night, it doesn’t get published.
— Grace