Crunchy Ramen Noodle Cabbage Salad With Asian Dressing

I love eating salads such as this! The dressing alone makes this Chinese chicken salad a complete dreamboat. Plus, this delicious recipe is so easy to make! It’s hard to believe that something so yummy uses Ramen noodles. Seriously, who would have ever thought? I could eat this salad day and night and so could my family. I think you are really going to enjoy this special treat and so will your loved ones. Let me know how your salad turns out in the comments 🙂

I really don’t care if this isn’t a traditional dish or not, it is stinkin’ GOOD!




1/2 c Bertolli extra virgin olive oil

1/4 c seasoned rice vinegar

1/4 c Domino sugar

2-3 Tbsp sesame oil

1 Tbsp La Choy soy sauce

1/2 tsp pepper


1 head of cabbage; shredded

1/2 carrot; peeled and julienned

4-5 green onions; finely chopped

1/4 bunch cilantro; chopped

1 lb chicken; gently boiled and finely shredded


1 Tbsp Kerrygold butter

1 pkg ramen seasoning; reserve 1/2 pkg

1 pkg slivered almonds; 2.25 oz

2-3 Tbsp sesame seeds


1. Dressing: Make ahead of time – combine ingredients in a bottle, shake very well until sugar dissolves, and refrigerate for 2-3 hours.

2. Ramen Noodles: Break up the noodles and save the seasoning packet. Set aside.

3. Ramen Mix: Combine ramen mix ingredients and set aside. Melt butter over medium heat in a frying pan. Add the broken up noodles to frying pan. Pour half of the seasoning packet over the noodles and brown, stirring until mixed well. Add slivered almonds and sesame seeds; brown together. Set aside to mix in with salad later.

4. Salad Mix: Toss the salad ingredients together. Add ramen mix. Shake the salad dressing very well so sugar gets dissolved. Just before serving, add the dressing and toss.





Quick Tip: Feel free to use either sweet or dill pickles in this recipe.

Thank you Annie’s Chamorro Kitchen for this great photo.


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