Description
A crunchy and refreshing ramen chicken salad made with shredded chicken, crisp cabbage, toasted ramen noodles, and a light sweet and tangy dressing. Perfect for quick meals or sharing.
Ingredients
2 cups cooked chicken breast, shredded
3 cups green cabbage, finely shredded
1 cup purple cabbage, thinly sliced
2 packs ramen noodles, broken into small pieces (discard seasoning packets)
1/2 cup shredded carrots
3 green onions, chopped
1/4 cup sliced almonds
2 tablespoons sesame seeds
1/4 cup olive oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon grated garlic
Instructions
1. Break ramen noodles into small pieces. Toast them in a dry pan with sliced almonds over medium heat, stirring frequently until golden.
2. Add green cabbage, purple cabbage, shredded carrots, and chopped green onions into a large mixing bowl. Toss lightly to combine.
3. Place shredded chicken into the bowl with the vegetables and spread it evenly.
4. In a separate small bowl, whisk olive oil, rice vinegar, soy sauce, honey, and grated garlic until smooth and balanced.
5. Add the toasted ramen and almonds to the salad. Pour the dressing over everything and gently toss until evenly coated.
6. Serve immediately for the best crunch or chill briefly before serving.
Notes
Toast ramen noodles carefully to avoid burning.
Keep dressing separate if preparing ahead to maintain crunch.
Slice vegetables thinly for better texture and even coating.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook with light toasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
Keywords: ramen chicken salad, ramen noodle chicken salad, crunchy ramen salad, asian chicken salad, noodle chicken salad, cabbage ramen salad