Save The first time I brought this salad to a neighborhood potluck, I watched three different people ask for the recipe within ten minutes of arriving. The ramen noodle crunch factor just catches people off guard in the best possible way. I started making it years ago when my sister mentioned she had been served something similar at a baby shower and could not stop thinking about it. There is something about that combination of cool cabbage and savory noodles that feels like summer on a plate. Plus the fact that it comes together in twenty flat minutes makes it an absolute lifesaver.
Last summer my neighbor texted me at five in the afternoon asking what she should bring to an impromptu pool gathering happening in two hours. I told her to grab a rotisserie chicken, a bag of coleslaw mix, and some ramen noodles from the corner store. She called me later that night laughing because everyone kept asking her what restaurant she had picked it up from. That is the thing about this salad, it looks fancy but it is basically just clever assembly.
Ingredients
- Shredded green cabbage: The sturdy crunch holds up beautifully to the dressing and noodles, plus you can often find it already shredded in bags to save yourself knife work
- Rotisserie chicken: A fully cooked store bought chicken makes this come together so fast, just shred the meat and discard the skin
- Shredded carrots: They add this beautiful orange color and a little sweetness that balances the salty ramen seasoning
- Scallions: Thinly sliced, they give you that mild onion bite without being overwhelming
- Toasted almonds: Do not skip the toasting step, it makes all the difference in bringing out their nutty flavor
- Instant ramen noodles: You only need the dry noodle blocks, toss that little seasoning packet in your pantry for another day
- Fresh cilantro: Totally optional but adds such a fresh herbal note if you happen to have some on hand
- Sesame seeds: Toast them in a dry pan for a couple minutes and they will smell incredible
- Vegetable oil: Toasted sesame oil gives you more flavor but regular oil works perfectly fine too
- Rice vinegar: This gives the dressing that perfect tang without being too harsh like white vinegar can be
- Honey: Just enough sweetness to balance the salty soy sauce and bring everything together
- Soy sauce: The base of our savory flavor, tamari works too if you need it to be gluten free
- Fresh ginger: Grate it on a microplane if you have one, you want it practically dissolved into the dressing
- Garlic clove: Mince it as finely as you can so nobody bites into a raw chunk
Instructions
- Combine the salad ingredients:
- In your largest bowl, toss together the cabbage, chicken, carrots, scallions, almonds, crushed ramen noodles, cilantro if using, and sesame seeds until everything is evenly distributed
- Whisk together the dressing:
- In a separate small bowl or jar, combine the oil, rice vinegar, honey, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Whisk vigorously until the mixture thickens slightly and looks completely smooth
- Dress the salad:
- Pour the dressing over the salad and toss everything together with clean hands or large tongs. Keep tossing until every single piece of cabbage and noodle is coated in that glossy dressing
- Serve it up:
- Serve right now if you want the noodles at maximum crunch, or let the salad sit for about ten minutes if you prefer them slightly softened. Both ways are delicious
Save My cousin has requested this at every single family gathering for three years running now. It has just become this thing that shows up on the table and everyone instinctively makes room for the big purple bowl. Food memories are funny like that sometimes, how a simple salad can become part of the tradition.
Making It Your Own
Once you have made this a few times, you will start seeing opportunities to tweak it based on what your family likes. Sometimes I throw in sliced radishes for extra color and peppery bite. Other times I swap the almonds for cashews or leave out the nuts altogether when my nut free niece is visiting. The beauty is in the crunch to creamy to sweet ratio, and as long as you honor that balance, you really cannot go wrong.
Timing Everything Right
I have found that if I am hosting, I will prep everything except the noodles and dressing up to an hour ahead. The cabbage and chicken actually benefit from sitting together. Then about fifteen minutes before people arrive, I crush the noodles, whisk the dressing, toss it all together and let it hang out on the counter. This gives the flavors a chance to meld while the noodles soften just enough.
Serving Suggestions
This salad has become my go to for summer barbecues because it sits so well alongside burgers and grilled chicken. Something about the cool crunch really balances out anything hot off the grill. I have also learned to double the recipe for parties because the bowl always seems to empty faster than I expect.
- Keep a little extra crushed ramen noodles in a separate bowl to sprinkle on top just before serving if you are worried about them getting soggy
- The dressing is fantastic drizzled over plain grilled chicken or fish if you happen to have leftover
- Try adding a handful of sugar snap peas or shredded Brussels sprouts in spring for a seasonal twist
Save Hope this becomes one of those recipes you find yourself making without even looking at the card anymore. Those are the best kind.
Cooking Q&A
- → Can I prepare this ahead of time?
Yes, you can prep ingredients separately up to 24 hours ahead. Store the dressing in a jar and keep vegetables in sealed containers. Combine just before serving to maintain noodle crunchiness. Leftovers keep refrigerated for about one day, though noodles will soften over time.
- → What can I substitute for rotisserie chicken?
Grilled or pan-seared chicken breast works wonderfully. You can also use shredded pork, tofu for vegetarian versions, or shrimp for a seafood variation. Use about 2 cups of protein to maintain the recipe's balance.
- → How do I make this vegetarian?
Replace rotisserie chicken with crispy tofu, tempeh, or chickpeas. Ensure your ramen noodles and soy sauce are vegetarian-certified. All other ingredients remain the same, maintaining the same flavor profile and nutritional balance.
- → Can I use a different dressing?
Absolutely. Peanut sauce, ginger-lime vinaigrette, or miso-based dressings pair beautifully with this salad. You can also use store-bought Asian dressings. The key is balancing sesame, ginger, and soy flavors that complement the crisp vegetables.
- → What sides pair well with this salad?
Serve alongside spring rolls, steamed dumplings, or grilled Asian-glazed vegetables. Light soups like miso or vegetable broth complement it nicely. A crisp Sauvignon Blanc or light lager beer pairs excellently for beverages.
- → How do I keep the ramen noodles crispy?
Add the crushed ramen noodles last and toss everything together just before serving. If using leftovers, store noodles separately and add them fresh when ready to eat. This prevents sogginess and maintains optimal texture.