Prep 20 mins
Cook 0 mins
There is plenty of crunch in this salad from the Napa cabbage, toasted almonds, and dried ramen noodles. If you want a little more zing, sprinkle some crushed red chile peppers. Also try substituting peanuts for the almonds.
- 1 head napa cabbage, shredded or thinly sliced
- 4 green onions, thinly siced
- 2 tablespoons sesame seeds, toasted
- 1⁄4 cup cilantro leaf
- 3 tablespoons toasted almonds, sliced
- 2 (3 ounce) packagesuncooked oriental-flavor instant ramen noodles (save 1 seasoning mix packet for dressing) or 2 (3 ounce) packages chicken-flavored ramen noodles, crushed (save 1 seasoning mix packet for dressing)
- 2 cups chicken breasts, cooked and shredded or cubed
- 4 tablespoons sugar
- 1⁄2 cup sesame oil (or 1/4 cup sesame oil and 1/4 cup cooking oil for milder flavor)
- 1⁄2 teaspoon fresh ground black pepper
- 6 tablespoons rice vinegar
- 1 teaspoon fresh gingerroot, minced (optional)
- Combine salad ingredients in a large bowl.
- Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
- Mix well.
- Refrigerate overnight or several hours.
My friend has made this recipe at our work potlucks for years, and it is always the best thing there! She only uses one package of the ramen noodles, and makes the dressing the night before. About 30 minutes before serving, she stirs in the crushed ramen noodles and dressing. This way the noodles are really crunchy!! Trust me, you can't go wrong with this one..
My family loved this! I used the chile flavor seasoning packet from ramen. I reduced the oil and used half peanut, and half sesame-chile oil. I also reduced the sugar to 2 tablespoons. Very, very, good.
Excellent! Followed the recipe exactly except I only added 3 tablespoons of sugar. I also added a little Chicken Chili Sauce (3 tbs.) which I had purchased at my local Asian market. I didn't put in as much cilantro as I feel it can overwhelm a dish. I did include the gingerroot. Awesome, will be making this again.