Ramen Noodle Salad – The Girl Who Ate Everything

This Ramen Noodle Salad is a crunchy salad filled with rotisserie chicken, green cabbage, almonds, sesame seeds, crunchy Ramen noodles, and green onions. The salad dressing is made from soy sauce and white vinegar with a little sesame oil making it a sweet and tangy dressing.

ASIAN CHICKEN SALAD

This crunchy Ramen noodle salad is the salad I had at my bridal shower. Ever since then it has held a special place in my taste buds. This makes a lot so it’s one of the best salads for a crowd.

SALAD INGREDIENTS

• BUTTER – the crunchy ingredients are cooked in a little butter to get them a light golden brown color.
• RAMEN NOODLES – Discard the seasoning packet and just use the crunchy noodles broken into smaller pieces. The uncooked ramen noodles give the salad great crunch and the toasted noodles give it a nutty flavor.
• SESAME SEEDS – add some flavor.
• CABBAGE – there are different types of cabbage but I like to use green cabbage. You can add red cabbage for color if you want. You could even use a coleslaw mix in a pinch.
• SLIVERED ALMONDS
• GREEN ONIONS – These add onion flavor without being too overpowering.

DRESSING INGREDIENTS

• OIL – I like to use a neutral flavored oil like vegetable oil or canola. Olive oil can be used too.
• WHITE VINEGAR – you could use apple cider vinegar or red wine vinegar as some good options as a substitute.
• SOY SAUCE
• SESAME OIL – this gives the dressing a nutty flavor.
• SUGAR – makes this a sweet dressing to balance out the tang of the vinegar.

CAN I HALF THIS?

Yes. It’s easily halved.

FAVORITE SALADS

Print

Yield: 10 servings

This Ramen Noodle Salad is a crunchy salad filled with rotisserie chicken, green cabbage, almonds, sesame seeds, crunchy Ramen noodles, and green onions.

• 2
  tablespoons
  butter
• 2
  (3 ounce)
  packages Top Ramen noodles
  crushed, raw (flavor packets discarded)
• 1/2
  cup
  slivered almonds
• 2
  tablespoons
  sesame seeds
• 1
  head
  green cabbage
  shredded (about 10 cups)
• 2
  cups
  diced rotisserie chicken
• 1/2
  cups
  sliced green onions

Dressing:

• 1/2
  cup
  oil
  (vegetable, canola, or olive)
• 1/4
  cup
  white vinegar
• 1/2
  cup
  sugar
• 1
  teaspoon
  toasted sesame oil
• salt and pepper to taste

1. In a large skillet, melt the butter and add the ramen noodles, slivered almonds, and sesame seeds. Cook for a few minutes until everything is toasted.

2. In a large bowl, add the cabbage, chicken, green onions, and toasted ingredients.

3. In a small bowl, whisk together the oil, vinegar, sugar, and sesame seed oil. Toss in dressing right before serving so it doesn’t get soggy. Add salt and black pepper to taste.

Source: adapted from my roommate Lisa Poulson

Course:

Salad

Cuisine:

Asian

Keyword:

oriental chicken salad, oriental chicken salad recipe