Save My sister-in-law brought this to a summer barbecue last year, and I honestly hovered near the bowl the entire time. There's something addictive about that combination of cool crisp cabbage and those ramen noodles that somehow stay impossibly crunchy. I made three batches the following week just to figure out her secret, which turned out to be crushing the noodles into uneven pieces rather than uniform crumbs. Now it's my go-to when I need something that feels substantial but still light enough for hot weather.
Last Tuesday, my teenage son who typically claims he doesn't like salad walked in, grabbed a fork, and stood at the counter eating half the bowl before I could even pack it for lunch. He said the texture reminded him of those packaged snack mixes he used to beg for at the grocery store. Seeing someone actually get excited about cabbage felt like a small victory in my endless campaign to make vegetables appealing.
Ingredients
- 4 cups shredded green cabbage: The backbone that stays crisp even after tossing with dressing, and buy pre-shredded if you're pressed for time
- 2 cups shredded rotisserie chicken: Use the breast meat for tenderness and removing the skin keeps the salad from feeling greasy
- 1 cup shredded carrots: These add sweetness that balances the salty elements, plus they make the bowl look incredibly vibrant
- 3 scallions, thinly sliced: Include both the white and green parts for a mild onion flavor that doesn't overpower
- 1/2 cup sliced almonds, toasted: Toasting them in a dry pan for just 3 minutes makes a huge difference in flavor
- 1 package instant ramen noodles, crushed: Break them into various sizes with your hands directly into the bowl for satisfying texture in every bite
- 1/4 cup fresh cilantro leaves: Toss these in if you love cilantro, but the salad works perfectly without them too
- 1 tablespoon sesame seeds, toasted: These tiny seeds add nutty flavor and make everything look restaurant-quality
- 1/4 cup vegetable oil: You can use all sesame oil if you love that flavor, but half-and-half is more balanced
- 2 tablespoons rice vinegar: This provides brightness that cuts through the rich dressing ingredients
- 2 tablespoons honey: Warm the honey for 10 seconds in the microwave if it's too thick to measure easily
- 1 tablespoon soy sauce: The essential savory base that brings everything together
- 1 tablespoon toasted sesame oil: Don't skip this or swap it out—it's the backbone of the dressing's character
- 1 teaspoon grated fresh ginger: Use a microplane if you have one to avoid any fibrous pieces in your finished dressing
- 1 garlic clove, minced: Press this through a garlic press for the smoothest incorporation into the dressing
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper: Adjust these at the end since the soy sauce and ramen seasoning add saltiness
Instructions
- Combine all the salad components:
- In your largest mixing bowl, add the cabbage, chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro if using, and those beautiful sesame seeds.
- Whisk together the dressing:
- In a separate small bowl or jar, combine the vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, ginger, garlic, salt, and pepper, whisking until the honey dissolves completely and everything looks silky smooth.
- Toss everything together:
- Pour the dressing over the salad and use tongs or clean hands to toss thoroughly, making sure every piece of cabbage and those ramen bits get coated in that sesame-scented dressing.
- Serve it up:
- Plate it right away for the most satisfying crunch, or let it sit for ten minutes if you prefer the noodles slightly softened like they've absorbed some of that delicious dressing.
Save This salad has become my standard contribution to potlucks because it travels so well and always vanishes within minutes. Last weekend at a friend's birthday, three different people asked for the recipe while still chewing their first bites. There's something about that combination of textures and flavors that makes people feel like they're eating something special.
Make-Ahead Tips
You can chop all the vegetables and shred the chicken up to 24 hours in advance, storing everything separately in the refrigerator. Keep the toasted almonds and sesame seeds in small bags at room temperature so they don't lose their crunch. The dressing can be made a day ahead and stored in a jar—just give it a vigorous shake before using.
Customization Ideas
Sometimes I add thin slices of radish or snap peas for extra crunch and color. If you want to make this more substantial, add cubed tofu or edamame for a protein boost. For a spicier version, whisk a teaspoon of Sriracha or sambal oelek into the dressing.
Serving Suggestions
This salad pairs beautifully with grilled fish or teriyaki chicken for a complete meal. It's also substantial enough to stand alone as a light lunch, especially when topped with extra shredded chicken. The flavors work well with cold soba noodles on the side for an Asian-themed dinner.
- Use a wide shallow bowl for serving so people can see all the beautiful layers
- Save a handful of toasted sesame seeds to sprinkle on top right before serving
- Have extra sliced scallions on hand for garnish because they make everything look fresh
Save There's something deeply satisfying about a recipe that comes together so quickly yet tastes like it required way more effort. I hope this becomes one of those staples you turn to again and again.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and store them in airtight containers for up to one day. However, keep the dressing separate and add it just before serving to maintain maximum crunch in the ramen noodles.
- → What can I substitute for rotisserie chicken?
You can use shredded cooked turkey, tofu for a vegetarian option, or grilled shrimp for a seafood twist. Simply shred or cut into bite-sized pieces before adding to the salad.
- → How do I prevent the ramen noodles from becoming soggy?
Add the crushed ramen noodles at the last moment before serving, or reserve half of them to sprinkle on top just before eating. The noodles will gradually soften over time, so consume promptly for optimal crunch.
- → Is this salad dairy-free?
Yes, this salad is completely dairy-free. All ingredients, including the sesame-based dressing, contain no milk or dairy products, making it suitable for dairy-free diets.
- → Can I use regular ramen noodles instead of instant?
Instant ramen noodles work best as they're already pre-cooked and can be crushed raw for the salad. If using dried pasta ramen, cook briefly, drain well, and let cool completely before crushing and adding to maintain crunch.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the sesame-ginger dressing and fresh vegetables beautifully. Alternatively, try a light Pinot Grigio or a slightly sweet Riesling to balance the umami flavors.