21 Reviews

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..

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hotlilnumber April 15, 2011

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.

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Mama Q June 28, 2010

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.

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vicki February 12, 2008

This is soooo good. I used regular cabbage since I didn't have any napa on hand. It didn't make a difference. This is such a tasty salad. I love the crunch from the ramen noodles and the toasted almonds. I think this would be equally as good without the chicken breast for a side salad. Thank you for this delicious salad.....Stephanie

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mommyoffour January 21, 2008

Yummy! I made this and used both pkts of raman seasoning, was not too salty at all. Also used cashews instead of almonds. I would mix up about 50% more dressing though, as it absorbs into the noodles it causes some dryness. Unless you do as hotlilnumber suggested. I think I will try that next time I make this (tomorrow!!) I also added some tiny broccoli florets and thinly sliced carrots. It was a HIT!! Thanks so much for sharing!

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Kat #19 April 24, 2011

This is one of my favorite recipes of all time! I am so glad you have put it on here. I usually add mandarin oranges for sweetness & the noodles in last for extra crunch!

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RedRacer May 16, 2010

Wonderful--definitely a 5-star recipe. The only thing I'd do different next time is not put the ramen noodles in until serving time (I like them crunchier). I also added 1/2 can water chestnuts, diced. I didn't use the seasoning packet (too much MSG), but made my own seasoning with 3 cloves garlic, minced, 2-3 tsp. shoyu (a type of soy sauce), 1 tsp. Hoisin sauce, 1 Tbsp. fish sauce (you don't taste this, but it gives it "umami") and 1/4 tsp. red pepper flakes. The salad got rave reviews; it's way superior to anything I've ever had in a restaurant or from a deli. Thanks for sharing this recipe.

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loreengale April 12, 2010

I CRAVE this recipe!! It is amazing!! Relatively similar to Tasty Ramen Broccoli Cole Slaw and just as tasty. I always use both ramen seasoning packets (why not?!) otherwise one would just go to waste! I think it gives it more flavor. Oh and btw I didn't realize that this had a 'marinating' time and was in a crunch so we went ahead and ate it.... still AMAZING!!

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Peachie Keene October 25, 2009

I really liked the dressing but did not like the raw napa cabbage. Will try with a different kind of greens next time.

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myoungp October 17, 2009

This is really a fantastic salad! My friend brought this our weenie roast last November and it was the first to go! In a pinch, you could also use the Chinese Chicken Salad dressing (and rotisserie chicken!) from Costco :) Thanks for posting!!

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xpnsve January 09, 2009
Crunchy Chinese Chicken Salad