Ramen Noodle Salad
User Reviews
5
Ramen Noodle Salad
Description
This salad mixes shredded cabbage and carrot with sliced green onions and toasted almonds for a mix of textures and fresh flavors. The rotisserie chicken adds hearty protein, while dry, crushed ramen noodles contribute a unique crunch without cooking. A vinaigrette made from neutral oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil dresses the salad with a balance of sweet, tangy, and savory flavors.
The ingredients are combined and tossed well to evenly coat everything in the flavorful dressing. The use of pre-cooked chicken and uncooked ramen noodles makes this salad a quick, easy assembly with no additional cooking needed. It serves well as a main dish salad or a hearty side, offering fresh, crunchy components with savory meat.
This salad benefits from using fresh vegetables finely shredded for texture and color variation. The notes suggest flexibility in choice of cabbage, oil, and chicken presence, allowing for some customization based on preference or budget.
Ingredients
Vinaigrette
- 1/4 cup neutral oil $0.16, for salad
- 1/4 cup rice vinegar $0.48
- 2 Tbsp honey $0.31
- 2 tsp soy sauce $0.04
- 1 tsp ground ginger $0.10
- 1/4 tsp garlic powder $0.03
- 1 tsp sesame oil $0.10, toasted
Salad
- 6 cups cabbage $2.89, shredded
- 1 carrot $0.09
- 4 green onions $0.40
- 1 oz. package instant ramen $0.33
- 1/4 cup almonds $1.04, sliced
- 2 cups rotisserie chicken $2.65, shredded
Instructions
- Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
- Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
- Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.
Notes
- Use a light or neutral oil such as canola, peanut, light olive, or sesame (not toasted) for the vinaigrette.
- You can substitute Napa, green, or red cabbage or a mixed coleslaw blend for varied color and texture.
- Uncooked instant ramen noodles add crunchy texture to the salad; discard seasoning packets or save for another use.
- Pre-cooked rotisserie chicken adds convenience and protein; omit for a lighter, vegetable-only salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 292kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Sodium | 581mg | 24% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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