Asian Ramen Salad

Asian ramen noodle salad with chicken and almonds in a white bowl.

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Asian ramen salad mixes cooked chicken, coleslaw mix, crushed dry ramen, almonds and green onions with a soy sesame dressing for a quick lunch with lots of flavor.

Prep Time15

Cook Time0

Resting Time10

Total Time25

Course: Main Dishes, Salad

Cuisine: Asian inspired

Diet: Low Lactose

Servings:

Calories: 402kcal

Author: Kim Schob

Equipment

Ingredients

2 packages ramen noodles 3-ounce packs, crushed, seasoning packets discarded
2 cups chicken cooked and shredded or chopped
14 ounces coleslaw mix
½ cup green onions sliced
½ cup almonds sliced

For the Dressing

¼ cup soy sauce
1 teaspoon sesame oil
¼ cup granulated sugar
⅓ cup vegetable oil
2 tablespoons rice vinegar

Instructions

To a large bowl, add the coleslaw mix and cooked chicken.
Add the sliced almonds, crushed ramen noodles and sliced green onions.
In another bowl, whisk together the soy sauce, oil, rice vinegar, sugar and sesame oil until the dressing is smooth and the sugar has dissolved.
Pour the dressing over the salad and toss everything until evenly coated.
Let it sit for 10 to 15 minutes before serving so the noodles soften slightly but still have some crunch.
Toss once more just before serving to redistribute the dressing.

Notes

Break noodles in the bag: Open the bag slightly first so pieces don’t scatter across the counter.
Use a deep bowl: Cabbage shreds and ramen need space for tossing, or the dressing collects at the bottom.
Check sweetness: Use the full sugar amount for the classic flavor, or reduce it slightly if using a sweeter coleslaw mix or one with carrot as well as cabbage.

Nutrition