Crunchy Ramen Chicken Salad (Print version)

Vibrant salad featuring shredded cabbage, rotisserie chicken, and crunchy ramen noodles tossed in sweet sesame dressing.

# What You'll Need:

→ Salad

01 - 4 cups shredded green cabbage
02 - 2 cups shredded rotisserie chicken, skin removed
03 - 1 cup shredded carrots
04 - 3 scallions, thinly sliced
05 - 0.5 cup sliced almonds, toasted
06 - 1 package (3 oz) instant ramen noodles, chicken-flavored, noodles only, crushed
07 - 0.25 cup fresh cilantro leaves, optional
08 - 1 tablespoon sesame seeds, toasted

→ Dressing

09 - 0.25 cup vegetable oil or toasted sesame oil
10 - 2 tablespoons rice vinegar
11 - 2 tablespoons honey
12 - 1 tablespoon soy sauce
13 - 1 tablespoon toasted sesame oil
14 - 1 teaspoon grated fresh ginger
15 - 1 garlic clove, minced
16 - 0.5 teaspoon kosher salt
17 - 0.25 teaspoon black pepper

# How to Make:

01 - In a large bowl, combine the shredded cabbage, rotisserie chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro if using, and sesame seeds.
02 - In a separate small bowl or jar, whisk together the vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, ginger, garlic, salt, and pepper until well emulsified.
03 - Pour the dressing over the salad ingredients and toss thoroughly to combine, ensuring everything is well coated.
04 - Serve immediately for maximum crunch, or let sit for 10 minutes if you prefer the noodles slightly softer.

# Expert Tips:

01 -
  • Every bite delivers that addictive contrast between crisp vegetables and shattering noodles that keeps you reaching for more.
  • It comes together faster than ordering takeout and uses ingredients you probably already have tucked away somewhere.
02 -
  • Add the dressing right before serving or those ramen noodles will turn into soggy mush, which I learned after making this the night before a picnic.
  • Toasting the almonds and sesame seeds is not optional if you want the salad to taste like something instead of crunchy air.
03 -
  • Use a mix of toasted sesame oil and vegetable oil in the dressing for flavor without overpowering the other ingredients.
  • Add the ramen noodles at the very end and toss gently so they stay in bigger pieces instead of turning into crumbs.
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