Here’s that famous crunchy Asian Ramen Salad that you’ve had at pot lucks, you know that one everyone loves, but here I’ve turned into a dinner entree so you don’t have to wait for a party to make it. I love salads but I don’t have a lot of time to make this loaded salad for a dinner side, especially during weeknights, so instead I usually just make the salad the main dish by adding a protein like chicken.
It has been so long since I’ve had this kind of salad and after trying this one who knows why I waited that long. This salad is amazing! You get a serious abundance of crunch, the perfect light toasty flavor (from toasting the ramen and almonds in the oven, I nixed toasting them in butter because ramen is already fried in oil so why add more?), and you get the perfect balance 0f sweet and sour from the vinegar and sugar in the dressing. Who knew a cheap, plan package of ramen noodles could do so much good? I still remember asking all the time when I was younger if I could eat mine uncooked because I loved that delicious crunch.
If you want a little more depth of flavor you could add just a bit of sesame oil to the dressing. I loved it as is but we all have different tastes, so make it how you’d like. The joy of cooking right?
Add this one to your menu this week, you won’t regret it!
Asian Ramen-Chicken Chopped Salad
Yield: About 5 servings
- 1 lb boneless skinless chicken breasts , cooked and shredded or chopped
- 2 (3 oz) packages dry ramen
- 3/4 cup sliced almonds
- 5 cups shredded green cabbage (12 oz, chop into thin shreds)*
- 2 cups shredded purple cabbage (5 oz, chop into thin shreds)
- 1 large carrot peeled and chopped into matchsticks (3/4 cup)
- 4 green onions , sliced (about 1/2 cup)
- 2 Tbsp toasted sesame seeds
- 1/2 cup canola oil
- 1/4 cup + 2 Tbsp apple cider vinegar
- 1/2 cup granulated sugar
- 1 1/2 Tbsp soy sauce (not low-sodium)
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried ginger
- Salt to taste
Preheat oven to 400 degrees. Crumble ramen into small pieces and place on baking sheet along with almonds, spread into an even layer. Bake in preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes. Set aside to cool.
In a mixing bowl whisk together all of the dressing ingredients until well blended while seasoning with salt to taste, set aside.
To a large bowl add green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds and sesame seeds. Drizzle dressing over top and toss to evenly coat. Serve right away for crunchiest results.
*If desired you can also use a 16 oz coleslaw mix in place of the cabbages and carrot, I just prefer the freshly chopped for this recipe, plus the mixes are skimpy on the purple cabbage.
Recipe Source: inspired by Betty Crocker