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Ramen Noodle Salad
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Ramen Noodle Salad

If you’re looking for a crowd-pleasing, flavor-packed side dish with minimal effort, this Ramen Noodle Salad is your new go-to. It’s a colorful, crunchy, and refreshing salad that’s perfect for potlucks, BBQs, or a light lunch.
Course Salad
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 340kcal
Cost $8–$10

Ingredients

  • 1 package (3 oz) instant ramen noodles (discard seasoning packet)
  • 2 cups shredded cabbage or coleslaw mix
  • 1 cup shredded carrots
  • ½ cup sliced green onions
  • 1 ½ to 2 cups shredded rotisserie chicken skin removed
  • ½ cup sliced almonds
  • 2 tablespoons sesame seeds
  • ¼ cup neutral oil like vegetable or canola
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • Salt & pepper to taste

Instructions

  • Toast the noodles & nuts: Crush the ramen noodles into small pieces. In a dry skillet over medium heat, toast the noodles, almonds, and sesame seeds together until golden and fragrant, about 4–5 minutes. Stir frequently to prevent burning. Let cool.
  • Make the dressing: In a small bowl, whisk together oil, rice vinegar, soy sauce, honey, sesame oil, salt, and pepper until well combined. Taste and adjust as needed.
  • Mix the salad: In a large bowl, combine cabbage, carrots, green onions, and shredded rotisserie chicken.
  • Toss & serve: Add the toasted noodle mixture and dressing to the bowl. Toss everything together until evenly coated. Serve immediately for maximum crunch or refrigerate for 10–15 minutes if you prefer it chilled.

Notes

  1. Use rotisserie chicken for convenience – It’s flavorful, tender, and saves time.
  2. Toast low and slow – Keep heat medium-low when toasting the ramen to avoid burning.
  3. Chop veggies finely – Thin shreds help the flavors combine better.
  4. Dress just before serving – This keeps the noodles crunchy for longer.