Description
Cool Asian-inspired ramen noodle salad brings crisp vegetables and tangy dressing together in a quick, refreshing dish. Crunchy noodles and zesty flavors make this light meal perfect for summer gatherings or speedy weeknight dinners you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 head green cabbage, shredded (about 10 cups)
- 2 cups diced rotisserie chicken
- 2 (3 ounces / 85 grams) packages chicken Top Ramen noodles, crushed, raw
Crunchy Toppings:
- 1/2 cup slivered almonds
- 2 tablespoons sesame seeds
- 1/2 cup sliced green onions
Dressing Ingredients:
- 1/2 cup oil (vegetable, canola, or olive)
- 1/4 cup white vinegar
- 1/2 cup sugar
- 2 chicken-flavored packets from ramen (optional)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Crumble uncooked ramen noodles and toast them in a skillet with slivered almonds and sesame seeds until they turn golden brown and become fragrant, stirring frequently to prevent burning.
- Shred the cabbage into thin, delicate strips and dice the cooked chicken into bite-sized pieces for uniform texture and easy eating.
- Finely chop green onions to distribute their sharp, fresh flavor throughout the salad.
- Prepare a vibrant dressing by whisking together oil, vinegar, sugar, ramen flavor packets, soy sauce, and sesame oil until the sugar dissolves completely and ingredients are well integrated.
- Combine the toasted noodle mixture, cabbage, chicken, and green onions in a spacious mixing bowl, creating a balanced blend of ingredients.
- Drizzle half the prepared dressing over the salad just before serving to maintain the crisp texture of the noodles and prevent sogginess.
- Gently toss the salad to ensure every ingredient is lightly coated with dressing, adding more if desired for enhanced flavor.
- Season with salt and pepper, adjusting to personal taste preferences and allowing the individual components to shine.
Notes
- Toast ingredients carefully to prevent burning, watching the skillet closely and stirring frequently for even golden color.
- Swap chicken with tofu or tempeh for a vegetarian version that maintains protein content and adds interesting texture.
- Prepare dressing separately and store in refrigerator up to 3 days ahead, allowing flavors to meld and intensify for a more complex taste profile.
- Use pre-shredded coleslaw mix as a time-saving alternative to chopping fresh cabbage, which streamlines recipe preparation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 366
- Sugar: 12 g
- Sodium: 690 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 38 mg