Save The ramen noodle crunch in this salad takes me back to my first apartment, when my neighbor Sarah brought over a Tupperware container of something she called picnic crack. We sat on her balcony eating straight from the container with forks, and I could not stop asking about the crispy texture that made every bite feel like a celebration.
Last summer I made this for my sisters baby shower, and watched three different people ask for the recipe within ten minutes of arriving. The ramen noodles soften slightly as they soak up that sesame honey dressing, creating this incredible texture contrast that somehow works even better than I expected it would.
Ingredients
- 4 cups shredded green cabbage: The sturdy crunch that holds up beautifully under the dressing, unlike delicate greens that wilt immediately
- 2 cups shredded rotisserie chicken: Using store bought rotisserie chicken is my secret weapon for quick weeknight meals, and removing the skin keeps the salad from feeling heavy
- 1 cup shredded carrots: These bring natural sweetness and gorgeous color that makes the whole bowl look more vibrant
- 3 scallions, thinly sliced: The mild onion flavor bridges the gap between fresh and savory elements
- 1/2 cup sliced almonds, toasted: Take the extra three minutes to toast them, the depth of flavor is absolutely worth it
- 1 (3-oz) package instant ramen noodles: Crush them right in the package while they are still dry, leaving some bigger pieces for maximum texture variation
- 1/4 cup fresh cilantro leaves: Brightens everything up and adds that fresh herbal note that cuts through the rich dressing
- 1 tablespoon sesame seeds, toasted: Little nutty sprinkles that make the final dish look restaurant worthy
- 1/4 cup vegetable oil: The base that carries all the Asian flavors throughout the salad
- 2 tablespoons rice vinegar: Brings necessary acid to balance the honey and oil
- 2 tablespoons honey: The sweetness that makes this dressing irresistible and helps it cling to every ingredient
- 1 tablespoon soy sauce: Deep umami flavor that grounds all the fresh vegetables
- 1 tablespoon toasted sesame oil: This is the aromatic backbone of the whole dish, do not skip it
- 1 teaspoon grated fresh ginger: Use a microplane if you have one, you want it almost dissolved into the dressing
- 1 garlic clove, minced: Fresh garlic makes everything taste better, but press it through a garlic press for the smoothest texture
- 1/2 teaspoon kosher salt: Enhances all the other flavors without making the salad taste salty
- 1/4 teaspoon black pepper: Just enough subtle warmth to keep things interesting
Instructions
- Build your crunchy base:
- In your largest mixing bowl, combine the cabbage, rotisserie chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro, and sesame seeds, tossing everything together so the ingredients are evenly distributed throughout the bowl.
- Whisk up the magic dressing:
- In a separate small bowl or a mason jar with a tight lid, whisk together the vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, ginger, garlic, salt, and pepper until the mixture looks thick and completely emulsified.
- Bring it all together:
- Pour the dressing over the salad ingredients and toss thoroughly with salad servers or two large spoons, making sure to lift from the bottom so every single piece gets coated in that sweet sesame goodness.
- Time the crunch:
- Serve right away if you love the ramen noodles seriously crunchy, or let it sit for 10 minutes for a softer bite that lets the flavors meld together more completely.
Save This became my go to contribution for every family gathering after my dad admitted he had three servings at our Fourth of July picnic. Watching normally picky eaters go back for seconds convinced me that simple ingredients, when combined thoughtfully, can create something people genuinely get excited about.
Making It Your Own
Once I added shredded Brussels sprouts when I was short on cabbage, and the slight bitterness actually made the sweet dressing pop even more. The beauty of this salad is how forgiving it is with substitutions.
Perfect Make Ahead Strategy
Keep all your vegetables prepped and stored separately in the refrigerator, with the dressing mixed in a jar. Then just toss everything together 15 minutes before guests arrive for that freshly made taste without the last minute stress.
Serving Suggestions
This salad pairs beautifully with grilled meats or stands alone as a light lunch, especially on hot days when turning on the oven feels like a terrible idea. The cold crunch hits differently when the temperature creeps up.
- Pair with a crisp Sauvignon Blanc or dry Riesling to complement the sweet and tangy notes
- Serve alongside grilled teriyaki chicken for an easy themed dinner
- Makes excellent leftovers for lunch the next day, though the texture will be softer
Save Whether you are feeding a crowd or just looking for something exciting to make with that rotisserie chicken from the grocery store, this salad has become one of those recipes I return to again and again. The combination of textures and flavors just works.
Recipe FAQs
- → Can I make this salad ahead of time?
You can prepare the ingredients separately and store them in containers for up to one day. Add the dressing and toss just before serving to maintain the noodles' crunch. If made in advance, the noodles will soften over time.
- → What can I substitute for rotisserie chicken?
Shredded turkey, tofu, edamame, or grilled chicken breast work well. For vegetarian options, add chickpeas, tempeh, or extra almonds for protein and crunch.
- → How do I prevent the ramen noodles from getting soggy?
Keep the crushed noodles separate from the dressing until just before serving. Toss everything together right before plating to ensure maximum crunchiness. Serve immediately for the best texture.
- → Is this salad gluten-free?
Traditional ramen noodles contain wheat, so this salad is not gluten-free as written. Use gluten-free ramen noodles or substitute with crispy chow mein noodles for a similar texture.
- → What dressing variations work well with this salad?
Try peanut-based dressings, lime-cilantro vinaigrettes, or sriracha mayo. You can also increase toasted sesame oil for deeper flavor or add a touch of rice vinegar for more acidity.