Save The crunch of those uncooked ramen noodles hitting the bowl still takes me back to my aunt's backyard potlucks. Something about the combination of cool cabbage and that impossible crunch made it disappear before anything else on the table. I've probably made this fifty times since, and people still ask for the recipe.
My sisterinlaw once brought this to our Memorial Day cookout, and I must have asked her three times what was in the dressing. The honey gives it this subtle sweetness that balances the vinegar perfectly, and honestly, I've started putting that dressing on everything else too.
Ingredients
- Shredded green cabbage: The base that holds everything together, buy prebagged to save time or shred your own for fresher crunch
- Rotisserie chicken: Already cooked and perfectly seasoned, just pull the skin off and shred the meat
- Shredded carrots: Adds color and sweetness that plays nicely against the tangy dressing
- Scallions: Thinly sliced, they add a mild onion bite that doesn't overpower
- Toasted almonds: Toast them in a dry pan for 3 minutes until fragrant, they're worth the extra step
- Instant ramen noodles: Crush them while still in the package, then toss the seasoning packet because we're making our own magic
- Fresh cilantro: Totally optional if you're one of those people, but it adds such freshness
- Sesame seeds: Toast them alongside the almonds to save a step
- Vegetable oil: The neutral base for our dressing, though sesame oil works if you love that flavor
- Rice vinegar: The gentle acid that makes everything pop without being too sharp
- Honey: The secret ingredient that makes people ask what's in this dressing
- Soy sauce: Adds that umami depth and saltiness we need
- Toasted sesame oil: Just a tablespoon gives you that nutty aroma you smell in Asian restaurants
- Fresh ginger: Grate it on a microplane for the best texture distribution
- Garlic: One fresh clove, minced fine, makes all the difference
- Salt and pepper: Adjust to taste, but the soy sauce might be salty enough on its own
Instructions
- Prep your crunch:
- Toss the cabbage, chicken, carrots, scallions, almonds, crushed noodles, cilantro if you're using it, and those toasted sesame seeds into your biggest bowl. Everything can hang out together while you make the dressing.
- Whisk the magic:
- In a jar or small bowl, combine the oil, vinegar, honey, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Whisk until it looks smooth and emulsified, about 30 seconds of enthusiastic stirring.
- Bring it together:
- Pour the dressing over the salad and toss thoroughly until every piece of cabbage and noodle gets coated. The transformation is instant.
- Timing matters:
- Serve right now if you want maximum ramen crunch, or let it sit 10 minutes if you prefer the noodles slightly softened. Both ways are completely valid.
Save This salad has become my go-to for new neighbors and baby showers alike. Something about it feels special without being fussy, like you put thought into it without spending all day in the kitchen.
Making It Your Own
After years of making this exactly as written, I've started playing around based on what's in the fridge. Radishes add the most beautiful pink color and extra crunch. Sometimes I swap in peanuts when I'm out of almonds, and honestly, sunflower seeds work perfectly fine too.
The Perfect Potluck Dish
What I love about bringing this anywhere is that it serves so many people without much effort. The bowl always comes home empty, and I've learned to double the recipe for bigger gatherings. A crisp white wine like Sauvignon Blanc alongside it? That's just good hosting.
Storage & MakeAhead Tips
If you're meal prepping for the week, chop all your vegetables and store them in one container, keep the almonds and noodles separate in bags, and whisk the dressing right before you eat. The texture stays so much better this way.
- Leftovers keep in the fridge for about one day, but expect the noodles to soften
- The dressing actually tastes better after the flavors meld for an hour or so
- Don't forget to toast your nuts and seeds, it's a tiny step that makes a huge difference
Save Every time I make this now, I think about those summer potlucks and how food has this way of carrying memories forward. Hope this becomes one of your go-to recipes too.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the salad components separately and store them in the refrigerator. Keep the dressing in a separate container and combine everything just before serving to maintain the noodles' crunch. Leftovers keep for up to one day, though the noodles will gradually soften.
- → What can I substitute for the almonds?
You can easily swap almonds for peanuts, cashews, sunflower seeds, or sesame seeds depending on your preference and dietary needs. Each option adds a different flavor and texture to the dish.
- → Can I use fresh chicken instead of rotisserie?
Absolutely. If using fresh chicken, poach or grill boneless, skinless chicken breasts until cooked through, then shred them. Rotisserie chicken is convenient, but fresh chicken works equally well and allows you to control the seasoning.
- → Is this salad dairy-free?
Yes, this salad is completely dairy-free. All ingredients, including the dressing, contain no dairy products, making it suitable for those with dairy allergies or lactose intolerance.
- → How can I add more vegetables to this dish?
Consider adding sliced radishes, snap peas, bell peppers, cucumber, or edamame for extra crunch and nutrition. These additions complement the existing flavors while boosting the vegetable content.
- → What dressing alternatives work well with this salad?
While the sesame dressing is ideal, you can also try a peanut dressing or a ginger-lime vinaigrette for variation. Adjust seasonings to match the new dressing style while maintaining the Asian-fusion flavor profile.