This ramen noodle cabbage salad with chicken is so tasty and comes together in minutes! Light, crunchy and the perfect combination of flavors. It’s sure to become a summer staple!
Perfect potluck side dish
Summer is around the corner and you better believe I’ll be whipping up lots of delicious and easy salad recipes! This ramen cabbage salad is at the top of my list and has become a family favorite over the years. The flavors blend together so nicely and the cabbage and ramen give the dish that perfect crunch! It’s sweet and savory and will have guests going back for seconds in no time.
One thing I love about this salad is how many different ways you can use it. It’s the perfect recipe to bring to a BBQ or can be eaten as a main dish for both lunch and dinner. There’s minimal ingredients and hardly any prep time, making it a simple recipe that’s thrown together in the blink of an eye! It will leave your guests thinking you spent all morning in the kitchen…it’s THAT good.
Dressing for ramen cabbage salad
The dressing for this salad is super simple, but adds great flavor! You only need 4 ingredients to make it: olive oil, rice vinegar, sugar and soy sauce. The vinegar adds a nice tang, while the soy sauce gives it that classic Asian flavor. It’s then pulled together with a sprinkling of sugar, to help sweeten it up and balance out the flavors. I like to use low sodium soy sauce to cut back on salt a bit. You could also substitute soy sauce for coconut aminos if you’d like.
Tips + modifications
- Chicken. I like to use rotisserie chicken for convenience. You could also make shredded chicken in the instant pot or crockpot.
- Toasting almonds. If you have the time, make your own toasted almonds on the stove. They taste so much better than store bought! You can also toast the ramen noodles while you’re at it, to add a little more flavor and depth.
- Ramen seasoning. Chicken ramen noodles are my preference, but other types will work too. You can also make the recipe without the ramen seasoning packets if preferred, however they just add a little more flavor.
- Extra flavor. Feel free to add fresh grated ginger or minced garlic into the sauce for even more flavor.
- Honey. To make healthier, you may substitute honey for granulated sugar.
- Vegetarian. You can omit the chicken and the ramen seasoning to make the salad vegetarian. It still tastes great without it!
- Extras. This salad also tastes delicious with the addition of mandarin oranges for a sweet bite.
- Serving. This salad tastes best if served within the first few hours, so that the noodles stay crunchy.
More potluck favorites:
Ramen Noodle Cabbage Salad
Ingredients
- 1 pound chicken , cooked and cubed
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 2 packages chicken ramen noodles
- 1/2 cup green onion
- 1/2 cup sliced toasted almonds
- 1/2 cup sunflower or sesame seeds
For dressing:
- 1/2 cup olive oil
- 1/2 cup rice vinegar
- 1/2 cup granulated sugar
- 1.5 teaspoons soy sauce
- salt and pepper to taste
Instructions
- In a large salad bowl, combine the cabbage, onions, toasted almonds, seeds and broken uncooked ramen noodles and seasoning.
- Next whisk together oil, vinegar, sugar, salt and pepper.
- Pour dressing over salad and stir until combined. Store in the refrigerator until ready to serve.
Notes
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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I had this at a potluck last summer. I loved it! So glad to have the recipe.
I love ramen noodle salad so much!
This is the perfect summer dish! Loving all the veggies!
I see that you add the noodles uncooked…..just wondering if they soften with the dressing? Thanks looks so delicious.
Will this still be good the next day, or does it get soggy at all? I’m always on the lookout for new foods to take in a cooler on the boat! Deli sandwiches get old!
It might get a little softer, but if you make it the night before it should be fine! :)
As a suggestion, I don’t add the dressing to the entire salad. Sometimes it’s just my husband & me so we end up with leftovers. We’ll just add the amount of dressing to our own salads, & the leftovers won’t be soggy the next day. Of course when I make it for a crowd I’ll put it on the entire salad right before serving.
Great idea! :)
I love this salad ,but if your watching your sodium intake you may want to omit the seasoning packet.
Hi Tami! I don’t use the seasoning packets in this recipe, just toss! :)
Just wondering what the serving size and calories per serving size on this dish might be?
Hi Shelly! This salad will serve 8-10 as a side dish. I’m not sure of the calories per serving.
This salad is a huge hit every time I make it! I also add the chicken seasoning packet to the dressing mixture. To save time, I use a bag of coleslaw already shredded.
I agree, this salad is definitely a keeper! Thanks for your comment and great ideas! :)
We too add the seasoning packet with the dressing plus use napa cabbage instead of regular green cabbage. I also add shredded carrot for color, sometimes a bit of red or yellow bell pepper if I have it on hand. My family loves it, especially a favorite of the grand kids!
That Ramen noodle salad is so good! I always add some of the noodle seasoning packet too. We have that salad a lot during the summer. :)