Save My neighbor showed up at a backyard barbecue with a giant bowl of this salad, and I watched it disappear in under ten minutes. Everyone kept asking what made it so addictive, and she just smiled and said it was the crunch. I begged for the recipe on the spot, scribbling it on a napkin while balancing a paper plate. That napkin lived on my fridge for two years before I finally laminated it.
I brought this to a potluck once and forgot serving spoons, so people just started diving in with their forks straight from the bowl. No one cared about manners because the sesame dressing had everyone too distracted. By the end of the night, someone suggested we start a salad club, which never happened, but the memory stuck.
Ingredients
- Shredded green cabbage: The sturdy base that holds up to the dressing without wilting, and it stays crisp even if you make it a little ahead.
- Rotisserie chicken: The ultimate shortcut that brings savory depth and protein without turning on the stove, just pull off the skin and shred it with your hands.
- Shredded carrots: They add a pop of color and a slight sweetness that balances the salty soy and tangy vinegar.
- Scallions: Sliced thin, they bring a mild oniony bite that does not overpower but definitely wakes up the whole bowl.
- Sliced almonds: Toasting them for a few minutes in a dry skillet makes them fragrant and golden, and they add a buttery crunch.
- Instant ramen noodles: Use only the noodles, crush them up in the bag before opening, and they become the secret weapon for texture.
- Fresh cilantro leaves: Optional but worth it if you love that bright, herbal lift that cuts through the richness.
- Sesame seeds: Toasted ones have a nutty aroma that makes the whole salad smell like a restaurant dish.
- Vegetable oil or toasted sesame oil: Vegetable oil keeps it light, but swapping in toasted sesame oil amps up the flavor to something almost addictive.
- Rice vinegar: Mild and slightly sweet, it gives the dressing that clean tang without any harshness.
- Honey: It smooths out the soy sauce and vinegar, adding just enough sweetness to make everything sing together.
- Soy sauce: The salty backbone that ties all the flavors together and makes you want another bite.
- Toasted sesame oil: A little goes a long way, and it adds that unmistakable nutty, toasted flavor that defines the dressing.
- Fresh ginger: Grated fine, it brings a warm, zesty kick that feels bright and alive on your tongue.
- Garlic clove: Minced small so it blends seamlessly, it adds a savory punch without being too sharp.
- Kosher salt and black pepper: Simple seasonings that pull everything into focus and make sure no flavor gets left behind.
Instructions
- Build the base:
- In a large bowl, toss together the cabbage, chicken, carrots, scallions, almonds, crushed ramen, cilantro, and sesame seeds. It should look colorful and jumbled, like a celebration in a bowl.
- Mix the dressing:
- In a small bowl or jar, whisk together the oil, vinegar, honey, soy sauce, sesame oil, ginger, garlic, salt, and pepper until it looks smooth and glossy. If using a jar, just shake it hard for thirty seconds and call it done.
- Dress and toss:
- Pour the dressing over the salad and use your hands or tongs to toss everything thoroughly, making sure every shred of cabbage and every noodle gets coated. Do not be shy, get in there and mix it well.
- Serve it up:
- Eat it right away if you love maximum crunch, or let it sit for ten minutes if you prefer the noodles to soften just a little. Either way, it is going to disappear fast.
Save One summer evening, I made this salad for a friend going through a rough patch, and she sat on my porch eating it straight from the bowl with chopsticks. She did not say much, but she finished the whole thing and then texted me the next day asking for the recipe. Sometimes food does not need to be fancy to matter.
Make It Your Own
I have tried this salad with grilled shrimp instead of chicken, and it turned into a completely different dish that still worked beautifully. You can also swap the almonds for peanuts or sunflower seeds if you have allergies or just want a different kind of crunch. Some people add edamame or snap peas for extra color and bite, and I have even seen someone throw in mandarin oranges for a sweet surprise.
Storing and Serving Tips
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to one day. The noodles will soften overnight, which some people actually prefer because it becomes more slaw like and less crunchy. If you are bringing it to a potluck, transport the dressing separately in a small jar and toss everything together right before serving so it looks and tastes just made.
Pairing and Presentation Ideas
This salad shines at casual summer gatherings, picnics, and weeknight dinners when you want something light but satisfying. It pairs beautifully with grilled meats, cold beer, or a crisp white wine like Sauvignon Blanc. I like to serve it in a wide, shallow bowl so everyone can see the colorful layers, and sometimes I sprinkle extra sesame seeds and cilantro on top just before bringing it to the table.
- Add sliced radishes or jalapeños if you want a little heat and extra crunch.
- Double the dressing recipe and keep extra in the fridge for drizzling over grain bowls or roasted vegetables.
- Use purple cabbage instead of green for a more dramatic, Instagram worthy presentation.
Save This salad has become my go to whenever I need to feed a crowd without breaking a sweat, and it never fails to spark conversation. I hope it becomes one of those recipes you make without thinking, the kind that feels like a little win every time.
Cooking Questions
- → Can I prepare this salad in advance?
Yes, you can prep the ingredients separately and store them in containers. Keep the dressing in a jar and combine everything just before serving to maintain the ramen noodles' crunch. Once dressed, leftovers last up to one day in the refrigerator, though the noodles will gradually soften.
- → What can I substitute for the ramen noodles?
You can use crispy chow mein noodles, wonton strips, or even crushed tortilla chips for a different crunch. Rice noodles or crispy fried onions also work well if you want to avoid wheat allergens.
- → Is this salad dairy-free?
Yes, this salad is completely dairy-free. All ingredients, including the dressing, contain no milk products. It's an excellent option for those with dairy restrictions or preferences.
- → Can I make the dressing ahead of time?
Absolutely. Prepare the dressing in a jar with a tight-fitting lid and refrigerate for up to three days. Shake well before using to recombine the ingredients.
- → What are good additions to customize this salad?
Consider adding sliced radishes, snap peas, or bell peppers for extra crunch and freshness. You can also swap almonds for peanuts, cashews, or sunflower seeds based on preference or allergen concerns.
- → How many servings does this make?
This salad yields four generous servings, making it ideal for a family meal or potluck contribution. Each serving contains approximately 410 calories with 25g of protein.