Save to Pinterest The first time I brought this salad to a summer potluck, my friend Sarah asked for the recipe three different times before she finally wrote it down. There is something about the combination of cool crisp cabbage and those unexpected crunchy ramen noodles that makes people instantly curious. I have since learned to make double the dressing because everyone always wants extra on the side.
Last summer my neighbor was recovering from surgery and I dropped off a container of this salad. She texted me an hour later saying it was the first thing that actually sounded good to eat in days. There is something about the sweet and tangy dressing that makes this salad feel comforting rather than heavy.
Ingredients
- 4 cups shredded green cabbage: The sturdy backbone of the salad that stays crisp even after dressing settles
- 2 cups shredded rotisserie chicken: I always remove the skin first so the texture stays light and clean
- 1 cup shredded carrots: Adds a subtle sweetness and beautiful orange color throughout
- 3 scallions thinly sliced: Both the white and green parts work perfectly here
- 1/2 cup sliced almonds toasted: Toast them in a dry pan for 3 minutes watching closely so they do not burn
- 1 (3-oz) package instant ramen noodles chicken flavored noodles only crushed: Leave the seasoning packet for another use and crush the noodles right in the package
- 1/4 cup fresh cilantro leaves optional: I add this when I want extra brightness
- 1 tablespoon sesame seeds toasted: These tiny seeds pack a huge nutty flavor punch
- 1/4 cup vegetable oil: You can use all toasted sesame oil if you love that intense flavor
- 2 tablespoons rice vinegar: Provides the perfect acidic balance to the honey
- 2 tablespoons honey: Use warm honey so it incorporates easily into the dressing
- 1 tablespoon soy sauce: The essential umami foundation
- 1 tablespoon toasted sesame oil: This is what gives the dressing its distinct Asian flair
- 1 teaspoon grated fresh ginger: Fresh ginger makes a huge difference over ground
- 1 garlic clove minced: One clove is plenty since it will be eaten raw
- 1/2 teaspoon kosher salt: Adjust this depending on how salty your rotisserie chicken is
- 1/4 teaspoon black pepper: Freshly ground adds the best brightness
Instructions
- Build your salad base:
- In your largest bowl combine the shredded cabbage chicken carrots scallions toasted almonds crushed ramen noodles cilantro if using and sesame seeds. Give everything a gentle toss to distribute all those beautiful colors and textures evenly.
- Whisk up the magic dressing:
- In a small bowl or jar whisk together the vegetable oil rice vinegar honey soy sauce toasted sesame oil ginger garlic salt and pepper. Keep whisking until the honey completely dissolves and the mixture thickens slightly.
- Bring it all together:
- Pour about three quarters of the dressing over the salad and toss thoroughly. Add more dressing if you prefer it heavily coated but remember the noodles will soak up some as they sit.
- Time the crunch factor:
- Serve right away if you love that intense ramen crunch or wait 10 minutes for the noodles to soften slightly. I have found the sweet spot is about 5 minutes when they still have texture but have absorbed a bit of dressing.
Save to Pinterest This salad has become my go to for new neighbors and church potlucks because it travels so well. I pack the dressing separately now after one disastrous trip where the noodles turned to mush before we arrived.
Making It Ahead
You can chop all the vegetables and shred the chicken up to 24 hours in advance. Store them in separate containers in the refrigerator and keep the dressing in a jar. Wait to crush the ramen noodles until right before serving so they stay at maximum crunchiness.
Ingredient Swaps
When my sister visits she cannot have tree nuts so I swap the almonds for roasted sunflower seeds and nobody notices the difference. The salad works beautifully with shredded brussels sprouts instead of cabbage for a winter version.
Serving Suggestions
This salad makes an incredible filling for lettuce wraps with leftover chicken. I have also served it alongside grilled salmon for a light summer dinner that feels special enough for company.
- Chill your serving bowl for 15 minutes before adding the salad
- Sprinkle extra toasted sesame seeds right before serving
- Keep a bottle of extra dressing on the table
Save to Pinterest There is something deeply satisfying about a salad that makes people reach for seconds before they have even finished their first helping. This one has that magic in spades.
Common Recipe Questions
- → How should I prepare the noodles for the salad?
Use instant ramen noodles, crush them before adding to the salad for a crunchy texture. Avoid cooking to maintain crispness.
- → Can I substitute the almonds with other nuts?
Yes, peanuts or sunflower seeds can be used as alternatives, providing a similar crunch and nutty flavor.
- → Is it better to serve the salad immediately or let it rest?
Serving immediately preserves the crunch of the noodles, but letting it rest about 10 minutes softens them slightly for a different texture.
- → What oil options work best for the dressing?
Vegetable oil works well, but toasted sesame oil adds extra flavor when used alone or combined in the dressing.
- → Can cilantro be omitted or replaced?
Cilantro is optional; you can omit it or substitute with fresh parsley for a milder herb note.