Save to Pinterest The crunch of raw ramen noodles in a salad still catches me off guard every time. I first discovered this improbable combination at a neighborhood potluck, watching everyone crowd around a colorful bowl despite their initial skepticism. Now it is my go-to when I need something that feels substantial yet refreshing, especially during those sweltering summer months when turning on the oven feels like a mistake.
Last summer I brought this to a friend's backyard barbecue and watched my cousin's eyes light up after the first skeptical bite. By the end of the afternoon, three different people had asked for the recipe, and the bowl was completely empty except for a few stray almond slices. Something about the combination of cold crisp cabbage and that irresistible crunch makes people forget they are eating a salad.
Ingredients
- 4 cups shredded green cabbage: The sturdy backbone that holds up beautifully to the dressing without getting soggy
- 2 cups shredded rotisserie chicken: Shortcut protein that makes this salad substantial enough for a full meal
- 1 cup shredded carrots: Adds a natural sweetness and gorgeous color contrast
- 3 scallions, thinly sliced: Their mild onion bite cuts through the rich dressing
- 1/2 cup sliced almonds, toasted: Toast them in a dry pan until fragrant, watching closely so they do not burn
- 1 (3-oz) package instant ramen noodles: Crush them while still in the package for satisfying crunch, discard the seasoning packet
- 1/4 cup fresh cilantro leaves: Optional but adds a bright herbal freshness that wakes up the whole bowl
- 1 tablespoon sesame seeds, toasted: Tiny pops of nutty flavor that make every bite interesting
Instructions
- Build your colorful base:
- Toss the cabbage, chicken, carrots, scallions, almonds, crushed ramen, cilantro, and sesame seeds in your largest mixing bowl. You want everything evenly distributed before adding the dressing.
- Whisk up the magic:
- Combine the vegetable oil, rice vinegar, honey, soy sauce, sesame oil, ginger, garlic, salt, and pepper in a small jar. Shake vigorously until the honey dissolves completely and the mixture thickens slightly.
- Bring it all together:
- Pour the dressing over the salad and toss thoroughly with clean hands or salad tossers. Make sure every single cabbage leaf and noodle gets coated in that glossy, flavorful dressing.
- Time to serve:
- Dish it up right away while the ramen still snaps between your teeth, or let it rest for 10 minutes if you prefer the noodles to soften slightly and absorb more flavor.
Save to Pinterest This salad became my emergency dinner solution during a particularly hectic week when cooking felt impossible. I kept all the ingredients prepped in the fridge, and tossing it together became the highlight of exhausting days, the crunch somehow soothing and satisfying all at once.
Make It Your Own
Sometimes I add shredded radishes for extra peppery bite or throw in snap peas for more texture. The beauty here is how forgiving the formula is, as long as you keep that essential sweet and savory dressing ratio intact.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the sesame oil beautifully, and a side of grilled pineapple makes the meal feel like a proper summer feast. The salad itself is substantial enough to stand alone as a light dinner.
Storage Secrets
If you know you will have leftovers, keep the crushed noodles separate and add them right before serving. The dressed salad keeps well overnight, but that signature crunch is worth the extra step of preserving.
- Store the dressing in a separate jar if making this for a party
- Toast nuts and seeds in bulk and freeze them for future salads
- Leftovers make an excellent quick lunch the next day, even with softer noodles
Save to Pinterest This salad has a way of turning salad skeptics into believers, one satisfying crunch at a time.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare the salad components separately and store them in the refrigerator for up to one day. Keep the dressing in a separate container and combine everything just before serving to maintain the crunch of the ramen noodles. The noodles will gradually soften over time if mixed with the dressing.
- → What can I substitute for rotisserie chicken?
You can use shredded cooked chicken from roasting or poaching, grilled chicken breast, or even leftover turkey. For vegetarian options, try crispy tofu cubes, chickpeas, or edamame for added protein and texture.
- → How do I keep the ramen noodles crispy?
Store the crushed ramen noodles separately from the dressing and add them just before serving. If you prefer them softer, let the salad sit for 10 minutes after tossing. Breaking the noodles into smaller pieces before crushing helps them distribute evenly and stay crunchy longer.
- → Is this salad truly dairy-free?
Yes, this salad is completely dairy-free. All ingredients, including the dressing made with vegetable oil and sesame oil, contain no dairy products. Always verify labels on store-bought ramen and soy sauce to confirm they're dairy-free if you have allergies.
- → What dressing variations work well with this salad?
While the sesame-ginger dressing is authentic, you can experiment with peanut sauce, lime vinaigrette, or a spicy sriracha-mayo blend. The salad's versatility allows for many flavor profiles, so adjust the dressing to your personal preference.
- → Can I add more vegetables to this salad?
Absolutely. Sliced radishes, snap peas, bell peppers, cucumber, or shredded beets add extra crunch and nutrition. Stick to vegetables that maintain their texture and pair well with the sesame-ginger dressing for best results.