Save The crunch hit me first, loud enough that my coworker two desks over glanced up from her lunch. I'd thrown this salad together on a whim after spotting a forgotten bag of ramen in the back of my pantry, and suddenly my boring desk lunch turned into something people actually asked about. The sweetness of the dressing against those salty, crispy noodles felt like a small rebellion against the soggy salads I'd been forcing myself to eat all month. Sometimes the best recipes come from clearing out your fridge and taking a chance.
I first made this for a backyard gathering where I'd promised to bring something light. My friend Matt, who normally avoids anything green, went back for thirds and texted me the next day asking for the recipe. Watching him crunch through that salad while nodding approvingly felt like winning a tiny culinary award. It's since become my go-to whenever I need to feed a crowd without turning on the oven.
Ingredients
- Shredded green cabbage: The sturdy base that holds up to the dressing without wilting into mush, buy pre-shredded to save yourself ten minutes of knife work.
- Rotisserie chicken: The MVP shortcut that turns this into a real meal, pull the meat while it's still slightly warm for easier shredding.
- Shredded carrots: They add a pop of color and a hint of sweetness that balances the savory elements beautifully.
- Scallions: Their sharp bite wakes up the whole salad, slice them thin so they distribute evenly.
- Sliced almonds: Toast them until they smell nutty and golden, they'll add another layer of crunch alongside the ramen.
- Instant ramen noodles: Use only the noodles and save the seasoning packet for another use, crush them inside the unopened package before you open it to avoid a mess.
- Fresh cilantro leaves: Optional but worth it if you love that bright, herbal punch.
- Sesame seeds: A quick toast in a dry skillet brings out their nutty aroma and makes them taste less dusty.
- Vegetable oil: The neutral base of the dressing, swap in more toasted sesame oil if you want a bolder flavor.
- Rice vinegar: Gentle acidity that doesn't overpower, it keeps the dressing bright without making your mouth pucker.
- Honey: The secret to that addictive sweet and salty balance, whisk it well so it doesn't clump.
- Soy sauce: Adds the salty umami backbone, use low sodium if you're watching your salt intake.
- Toasted sesame oil: A little goes a long way, this is what makes the dressing smell so good you want to drink it.
- Fresh ginger: Grate it fine so you get flavor without fibrous bits, it adds warmth and a subtle kick.
- Garlic clove: Mince it as small as you can so it melts into the dressing instead of delivering sharp bursts.
- Kosher salt and black pepper: Season to taste after you've mixed everything, every soy sauce brand has a different salt level.
Instructions
- Build the Salad Base:
- Toss the cabbage, chicken, carrots, scallions, almonds, crushed ramen, cilantro, and sesame seeds in a large bowl until everything looks evenly mixed. Don't worry about being too gentle, this salad can handle a good toss.
- Whisk the Dressing:
- Combine the oil, vinegar, honey, soy sauce, sesame oil, ginger, garlic, salt, and pepper in a small bowl or jar and whisk hard until it emulsifies into a smooth, glossy mixture. If you're using a jar, shake it like you're making a cocktail.
- Dress and Toss:
- Pour the dressing over the salad and use your hands or tongs to toss everything thoroughly, making sure the noodles and cabbage get coated. Taste a piece of cabbage to check if you need more salt or a drizzle more honey.
- Serve Immediately:
- Plate it right away if you want maximum crunch, or let it sit for about ten minutes if you prefer the noodles to soften slightly and soak up more dressing. Either way, it's delicious.
Save One summer evening, I served this on paper plates at a cookout where everything else was heavy and grilled. People kept wandering back to the salad bowl between bites of burgers, and by the end of the night, it was completely gone while other dishes sat half-eaten. That's when I realized this salad had earned a permanent spot in my rotation.
Making It Your Own
This recipe is forgiving and loves substitutions. I've swapped peanuts for almonds when that's all I had, and once I threw in snap peas because they were about to go bad. Radishes add a peppery crunch if you slice them thin, and shredded purple cabbage makes it look even prettier. If you're not a cilantro person, leave it out or try fresh mint instead.
Storing and Leftovers
Honestly, this salad is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to a day. The noodles will soften and the whole thing becomes more like a slaw, which isn't bad, just different. I've been known to eat leftover portions straight from the container for breakfast, and I'm not ashamed.
Serving Suggestions
This salad shines as a light lunch on a hot day, but it also works as a side dish at barbecues or alongside grilled fish. I've paired it with a crisp Sauvignon Blanc on evenings when I wanted something refreshing, and the wine's acidity plays nicely with the sesame dressing. If you want to make it a more filling meal, serve it with steamed edamame or a cup of miso soup.
- Add a handful of crispy wonton strips for even more crunch.
- Drizzle with sriracha or chili oil if you want heat.
- Double the dressing recipe and keep extra in the fridge for quick weekday salads.
Save This salad reminds me that cooking doesn't have to be complicated to feel special. Sometimes all you need is a little crunch, a good dressing, and the willingness to trust your instincts in the kitchen.
Recipe Guide
- → How do I keep the ramen noodles crunchy?
Add the crushed ramen noodles just before serving to maintain crunch. If you prefer softer noodles, assemble 10-15 minutes ahead of time.
- → Can I make this ahead of time?
Prepare components separately and store in the refrigerator. Combine and dress just before serving for best texture. Leftovers keep for up to one day, though noodles will soften over time.
- → What can I substitute for rotisserie chicken?
Use grilled chicken breast, canned chickpeas, tofu, or shrimp for protein alternatives. Adjust seasonings accordingly based on your substitution.
- → Is this dairy-free?
Yes, this salad is naturally dairy-free. All ingredients and the sesame-based dressing contain no dairy products.
- → How can I customize the dressing?
Increase toasted sesame oil for richer flavor, add lime juice for brightness, or incorporate sriracha for heat. Adjust honey to taste for sweetness balance.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc complement the fresh, light flavors. Alsatian Riesling or Pinot Grigio also work beautifully.