Save The summer humidity was thick enough to wear when my neighbor Sarah brought this salad over for our block party. She called it potluck crack, which felt a bit dramatic until I watched three grown men practically hover around the bowl. Those raw ramen noodles seemed so wrong at first, but the way they catch that sweet sesame dressing while staying aggressively crunchy makes absolute sense once you taste it.
Last summer I made this for a coworkers farewell lunch and someone accidentally knocked the bowl sideways while reaching for seconds. Three people scrambled to save it like it was a falling newborn. Thats the moment I realized this salad has actual power at gatherings. The noodles soften just enough after sitting for ten minutes to become perfect, not mushy, which is exactly how everyone fights over the leftovers.
Ingredients
- 4 cups shredded green cabbage: provides that crisp base and substantial crunch that holds up beautifully against the dressing
- 2 cups shredded rotisserie chicken: using a store bought chicken keeps this incredibly fast and adds protein without any cooking
- 1 cup shredded carrots: brings natural sweetness and color that makes the bowl look vibrant and inviting
- 3 scallions thinly sliced: adds mild onion flavor and fresh green pops throughout the salad
- 1/2 cup sliced almonds toasted: toasting creates this deep nutty flavor that you really miss if you skip it
- 1 (3-oz) package instant ramen noodles chicken flavored: crush these right in the package and discard the seasoning packet completely
- 1/4 cup fresh cilantro leaves: entirely optional but adds this bright herbal note that cuts through the sweet dressing
- 1 tablespoon sesame seeds toasted: sprinkle these on top for that final restaurant quality touch
- 1/4 cup vegetable oil: neutral base for the dressing though toasted sesame oil works if you want more intense sesame flavor
- 2 tablespoons rice vinegar: provides the perfect acidic balance to the honey without being too sharp
- 2 tablespoons honey: creates this sticky sweet glaze that clings to every single noodle and cabbage piece
- 1 tablespoon soy sauce: adds necessary umami depth and saltiness that grounds the sweetness
- 1 tablespoon toasted sesame oil: this is non negotiable for authentic Asian inspired flavor
- 1 teaspoon grated fresh ginger: use a microplane to avoid any stringy bits in the dressing
- 1 garlic clove minced: one clove is plenty since it will mellow out slightly in the dressing
- 1/2 teaspoon kosher salt: enhances all flavors without making the salad taste salty
- 1/4 teaspoon black pepper: adds just enough background warmth
Instructions
- Prep your fresh vegetables:
- shred the cabbage and carrots using a sharp knife or mandoline, slice the scallions thin, and chop the cilantro if using.
- Toast your crunch elements:
- spread almonds on a dry skillet over medium heat for about 3 minutes until fragrant and golden, watching closely so they do not burn.
- Crush the ramen noodles:
- leave the seasoning packet in the pantry, break the dry noodle blocks into smaller pieces right in their packaging, then crush into bite sized bits.
- Build the salad base:
- in a very large mixing bowl, combine the cabbage, carrots, shredded chicken, scallions, toasted almonds, crushed noodles, and optional cilantro.
- Whisk the dressing:
- in a small jar or bowl, whisk together the oil, vinegar, honey, soy sauce, sesame oil, ginger, garlic, salt, and pepper until completely emulsified and slightly thickened.
- Toss and serve:
- pour the dressing over the salad and toss thoroughly with tongs until every piece is coated, then sprinkle sesame seeds over the top and serve right away for maximum crunch.
Save My sister in law asked for this recipe after taking one bite at a family reunion. The way she reached for her phone to type it into her notes app mid chew told me everything. Now it is the dish she requests at every single gathering, always with extra almonds.
Making It Your Own
I have thrown in sliced radishes, snap peas, and even edamame when I wanted to bulk it up. The cabbage base is flexible enough that almost any crunchy vegetable works beautifully here. Just keep the total vegetable amounts roughly the same so the dressing still coats everything properly.
Nut Swaps That Work
Peanuts create this classic Thai flavor profile that tastes completely different but equally delicious. Sunflower seeds add crunch without any nuts for allergy safe potlucks. Cashews bring this buttery richness that makes the salad feel almost fancy, though toasted almonds remain my absolute favorite.
Serving Suggestions
This salad pairs perfectly with grilled teriyaki chicken or shrimp skewers for a complete Asian inspired meal. A crisp Sauvignon Blanc cuts through the sesame dressing beautifully. For potlucks, double the recipe because people go back for thirds.
- chill your serving bowl for 30 minutes before adding the salad to keep everything extra refreshing
- toss in the sesame seeds right before serving so they stay on top and visible
- keep some crushed ramen noodles separate to add as topping if serving over a longer period
Save Hope this becomes your most requested potluck dish too.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, you can assemble the salad components in separate containers up to a few hours ahead. However, add the dressing and ramen noodles just before serving to maintain maximum crunch. The noodles will soften over time if left in the dressing.
- → What can I substitute for rotisserie chicken?
Grilled chicken breast, shredded turkey, or pan-seared tofu work wonderfully as substitutes. For a vegetarian version, consider chickpeas or tempeh for added protein and texture.
- → Is this salad gluten-free?
The ramen noodles typically contain wheat, making this salad not gluten-free as written. You can substitute with gluten-free ramen noodles or crispy wonton strips to maintain the signature crunch.
- → How do I make the dressing less sweet?
Reduce the honey to 1 tablespoon and increase the rice vinegar to 3 tablespoons. You can also add more soy sauce for deeper umami flavor without additional sweetness.
- → What wines pair well with this salad?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Riesling complement the sweet and savory dressing beautifully. A light lager beer also pairs nicely with the Asian-fusion flavors.
- → Can I add other vegetables to this?
Absolutely. Sliced radishes, snap peas, bell peppers, cucumber, or shredded beets all work great. Avoid watery vegetables like tomatoes, as they'll release liquid and soften the salad.