Ramen Noodle Salad
This ramen noodle salad is super crunchy and packed full of flavor. It’s filled with shredded cabbage, carrots, rotisserie chicken, cashews, sesame seeds and green onions.
It is one of my favorite salad recipes to make this time of year because you can prep the kitchen beforehand and pull it all together at the last minute for a party or just for a night when you don’t feel like turning on the oven!
I love making fresh salads for the summer and this one has been a long time favorite. It’s great for entertaining or bringing along to a potluck or picnic. The cabbage holds up really well to the dressing and is even good the next day. In fact, it may even taste better the next day!
You can also make this ramen noodle salad your own by using olive oil or adding slivered almonds, but the recipe below is my favorite variation! Pull it all together in a pretty bowl, and you have quite possibly the perfect warm weather meal!
Probably one of the best things about this salad is you *likely* have everything in your pantry or fridge!
Ramen Noodle Chicken Salad
- 2 packs of ramen noodles (crushed and raw) discard flavor packets
- 1 head of green cabbage shredded
- 2 whole carrots shredded
- 1/2 cup green onions, chopped
- 2 tsp sesame seeds
- 1 cup chopped cashews (roasted and salted)
- 2 cups chopped chicken (I prefer rotisserie chicken here)
- 1/2 cup oil (canola or vegetable)
- 1 tsp toasted sesame seed oil
- 1/4 cup white vinegar
- 1/4 cup sugar
- 2 tbsp low sodium soy sauce
- salt & pepper to taste
In a large bowl, add all of your ingredients. I like to keep mine separate for looks purposes until I'm ready to serve it.
In a smaller bowl, combine all of your dressing ingredients until well mixed.
Drizzle your dressing over the salad.
Toss the salad until well mixed and the dressing coats everything.
For another great Summer salad option, I love this recipe for a crowd! Happy salad season!Add to favorites or read later