Save My college roommate introduced this salad to me during a weeknight study session, and I was skeptical about ramen noodles making their way into a bowl meant for vegetables. Then I took my first bite and that crunch something just clicked. Now I make it whenever I need to bring something to a gathering that feels special but doesn't require turning on the oven.
I made this for a summer barbecue last year and watched my father in law go back for thirds, still trying to figure out what made the texture so incredible. He kept guessing candied walnuts until I finally confessed it was just broken ramen noodles from the pantry. Now he asks for it every time we visit.
Ingredients
- 4 cups shredded green cabbage: The backbone that stays crisp even after dressing sits
- 2 cups shredded rotisserie chicken: Buying a cooked chicken saves so much time and the meat is already seasoned perfectly
- 1 cup shredded carrots: Adds sweetness and color that makes the bowl look vibrant
- 3 scallions, thinly sliced: Both white and green parts bring mild onion flavor
- 1/2 cup sliced almonds, toasted: Toasting them in a dry pan for two minutes makes all the difference in flavor
- 1 (3-oz) package instant ramen noodles: Crush them while still in the package for satisfying bite-sized pieces
- 1/4 cup fresh cilantro leaves: Optional but adds freshness that brightens every bite
- 1 tablespoon sesame seeds, toasted: Another quick pan toast adds nutty depth
- 1/4 cup vegetable oil: Toasted sesame oil works too if you want more intense flavor
- 2 tablespoons rice vinegar: The acid that cuts through the richness
- 2 tablespoons honey: Balances the salty elements beautifully
- 1 tablespoon soy sauce: Adds that umami base we all need
- 1 tablespoon toasted sesame oil: Do not skip this, it is the soul of the dressing
- 1 teaspoon grated fresh ginger: Fresh matters here, ground ginger is not the same
- 1 garlic clove, minced: One clove is enough to add background flavor without overwhelming
- 1/2 teaspoon kosher salt: Enhances all the other flavors
- 1/4 teaspoon black pepper: Just enough to add a subtle warmth
Instructions
- Build your salad base:
- Combine the cabbage, rotisserie chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro if using and sesame seeds in a large mixing bowl.
- Whisk together the dressing:
- In a separate small bowl or jar, whisk together the vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, ginger, garlic, salt and pepper until the mixture looks completely blended.
- Toss everything together:
- Pour the dressing over the salad ingredients and toss thoroughly until every single piece is coated in that gorgeous sweet sesame mixture.
- Serve at your preferred crunch level:
- For maximum crunch, serve immediately. For slightly softened noodles, let the salad sit for 10 minutes before serving.
Save This salad became my go-to contribution when my book club started meeting weekly last spring. Everyone stopped asking what I was bringing and started requesting it by name.
Make It Your Own
Sliced radishes or snap peas add even more crunch if you want to go all in on texture. Peanuts or sunflower seeds can replace the almonds depending on what you have in the pantry.
Timing Matters
The sweet spot is serving within thirty minutes of tossing the salad. After that, the noodles have softened too much and the magic texture contrast starts fading away.
Leftovers And Storage
This salad keeps in the refrigerator for one day at most. The noodles will soften significantly but the flavors actually deepen overnight.
- Store in an airtight container to maintain the best texture possible
- If you know you will have leftovers, consider dressing only half the salad initially
- The dressing can be made up to three days ahead and kept in the refrigerator
Save Hope this brings as much crunch and joy to your table as it has to mine over the years.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare components separately. Keep the dressing, shredded vegetables, and chicken refrigerated in separate containers. Combine and toss just before serving to maintain the ramen noodles' crunchiness. The assembled salad keeps for up to one day, though noodles will gradually soften.
- → What can I substitute for rotisserie chicken?
Grilled chicken breast, shredded turkey, or cooked shrimp work wonderfully. For vegetarian options, try crispy tofu, edamame, or chickpeas to maintain protein content and texture contrast.
- → How do I make the dressing more flavorful?
Increase the toasted sesame oil ratio for deeper nutty flavor. Add a splash of rice wine vinegar or lime juice for brightness. Fresh garlic and ginger are essential—don't skip these aromatics as they define the dressing's character.
- → Are there nut-free alternatives?
Absolutely. Replace almonds with sunflower seeds, pumpkin seeds, or crushed peanuts for similar crunch. Sesame seeds provide additional texture. Check all ingredients for tree nut cross-contamination in packaged items.
- → How do I prevent the ramen noodles from getting soggy?
Keep crushed noodles separate until just before serving. This prevents them from absorbing excess dressing. If preparing ahead, store noodles in an airtight container and add them during final tossing for optimal crunchiness.
- → Can I use regular ramen seasoning packets?
The salad calls for noodles only, discarding seasoning packets. Using flavored packets would overpower the balanced sesame dressing. However, you can use any dried ramen variety—egg noodles, whole wheat, or vegetable ramen work equally well.