RAMEN NOODLE SALAD

It’s a great dish. We often ate Ramen Noodle Salad as a kid, and I still love it. Why? Because it’s fresh, light, and filling. It’s made with easy and affordable components and holds well in the refrigerator to enjoy the leftovers for several days (less cooking and more excellent dining!). Bookmark this recipe since it will make you feel better during those hot summer days!

WHAT IS RAMEN NOODLE SALAD?

This Ramen Noodle Salad is an assortment of finely chopped vegetables, chicken, cabbage, green onion, and almonds. Then there’s …drum rolling… Ramen noodles that are not cooked to give you some extra crunch! The salad is also dressed with an easy dressing that is infused with Asian flavors that are inspired by Asian cuisines, such as rice vinegar, ginger, and soy sauce. Many call this salad Chinese Chicken Salad, but it’s not an authentic Chinese recipe. We’re changing the salad with a more precise name: Ramen Noodle Salad.

WHAT KIND OF CABBAGE TO USE

This salad is usually prepared using Napa cabbage, which is a little less delicate and has a lighter texture than normal green cabbage. However, it’s extremely versatile. Napa cabbage was costly when I visited the market this week, so I switched it out to use some green cabbage and added some purple cabbage to add color. It is possible to use any green cabbage you would like, or if you would like to take a more substantial shortcut, just buy two bags of coleslaw mix that has been pre-shredded (cabbage and carrots) instead of shredding your own. …But freshly shredded coleslaw always tastes better. 😉

WHAT ELSE CAN I ADD?

I like salads because it is possible to add many different ingredients, and this Ramen Noodle Salad is not one of them! Here are some additional fun elements that you can incorporate into the Ramen Noodle Salad if you have them on the table:

Mandarin oranges

Sesame seeds

Cashews

Avocado

Cucumber

Edamame

Peanuts

Shredded broccoli stems

HOW TO STORE THE LEFTOVERS

If you’re planning to cook this Ramen Noodle Salad (highly recommend), there are two alternatives. If you’d like the noodles to remain crisp, don’t add the salad before storing them. Sprinkle them on each portion just before eating. I enjoy how the ramen absorbs the flavors of the dressing with time. However, you can do it! The almonds also become slightly softer as the salad is chilled. The salad should last around 3- 4 days when stored in the refrigerator.

INGREDIENTS

Vinaigrette

1/4 cup oil for salads that are neutral* ($0.16)

1/4 cup rice vinegar ($0.60)

2 Tbsp honey ($0.50)

2 tsp soy sauce ($0.04)

1 tsp ground ginger ($0.10)

1/4 teaspoon crushed garlic ($0.02)

1 tsp toasted sesame oil ($0.10)

Salad

6 cups of shredded cabbage ($1.10)

One carrot ($0.14)

$4 green onions ($0.45)

1 3oz. package instant ramen ($0.39)

1/4 cup of almonds ($0.73)

2 cups shredded rotisserie hen ($4.00)

INSTRUCTIONS

Start by making the dressing. Mix your salad dressing oil with rice vinegar honey, soy sauce garlic powder, ginger, and sesame oil that has been toasted. Put the dressing aside.

Cut the cabbage as finely as possible. Cut the carrot into shreds and then slice in half the onions. Smash the instant noodles with ramen (discard the packet with seasonings or keep it for future use).

Place the chopped cabbage, carrot gre,  onions, almonds, crushed noodles from ramen, and the shreds of chicken in a bowl of enormous size. Sprinkle the dressing on the top. Mix the salad until it is evenly mixed and coated with sauce. Serve immediately or chill until you’re ready to eat.

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