# 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 - 1/2 cup toasted sliced almonds
06 - 3 oz chicken-flavored instant ramen noodles, crushed (no seasoning packet)
07 - 1/4 cup fresh cilantro leaves (optional)
08 - 1 tablespoon toasted sesame seeds
→ Dressing
09 - 1/4 cup vegetable oil (or toasted sesame oil for more flavor)
10 - 2 tablespoons rice vinegar
11 - 2 tablespoons honey
12 - 1 tablespoon soy sauce
13 - 1 tablespoon toasted sesame oil
14 - 1 teaspoon freshly grated ginger
15 - 1 garlic clove, minced
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon ground black pepper
# How to Make It:
01 - In a large mixing bowl, add shredded cabbage, rotisserie chicken, shredded carrots, scallions, toasted almonds, crushed ramen noodles, cilantro if using, and toasted sesame seeds. Mix to distribute evenly.
02 - In a smaller bowl or jar, whisk together vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, grated ginger, minced garlic, kosher salt, and black pepper until the dressing is well emulsified.
03 - Pour the dressing over the salad mixture and toss thoroughly until all ingredients are well coated.
04 - Serve immediately to maintain the crunch of the ramen noodles, or let rest for 10 minutes if a softer noodle texture is preferred.
