Ramen Noodle Salad

5 from 8 votes

This light and fresh ramen noodle salad recipe features crisp cabbage, shredded chicken, crunchy ramen noodles, and an easy vinaigrette.

Prep Time30

Total Time30

Course: Lunch, Salad

Cuisine: American

Total Cost: $8.33 recipe / $1.39 serving

Servings: 1.5 cups each

Author: Beth Moncel

Ingredients

Vinaigrette

1/4 cup neutral salad oil* $0.16
1/4 cup rice vinegar $0.48
2 Tbsp honey $0.31
2 tsp soy sauce $0.04
1 tsp ground ginger $0.10
1/4 tsp garlic powder $0.03
1 tsp toasted sesame oil $0.10

Salad

6 cups shredded cabbage** $2.89
1 carrot $0.09
4 green onions $0.40
1 3oz. package instant ramen*** $0.33
1/4 cup sliced almonds $1.04
2 cups shredded rotisserie chicken**** $2.65

Instructions

Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*Use any light flavored or neutral oil like canola, peanut, sesame (not toasted), light olive oil, or avocado oil.

**You can use Napa cabbage, green cabbage, red cabbage, or even bagged pre-shredded coleslaw mix (cabbage and carrots). I used a mix of green and red cabbage to provide a lot of color while staying within budget.

***Ramen noodles are used dry (not boiled) in this recipe to give the salad a lot of delicious crunch!

****I use pre-cooked rotisserie chicken for this recipe to keep it simple and make the salad extra filling. You can leave the chicken out to make this a lighter side dish if preferred.

Nutrition