Asian Style Chicken Ramen Dinner Cole Slaw

"There are many different variations of this salad out there, of course. My version differs in that the dressing is creamy, and not sweet. The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make! Very popular as a take-along potluck or picnic item, too."
photo by Julesong photo by Julesong
photo by Julesong
Ready In:
8 side dish portions




  • Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
  • In a very large bowl, stir together the dressing ingredients well.
  • Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
  • Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
  • Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
  • Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
  • Makes 4 entrée-size servings. You can always stretch this salad by adding additional meat or packages of ramen! We’ve even added more semi-cooked ramen the next day to the leftovers. :).
  • Note: for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing. A bit of minced fresh sweet basil is also nice in this recipe. My husband sometimes adds sliced black olives to his serving. I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
  • Note #2: if you don’t have yogurt, you can use sour cream instead, but yogurt is preferred.
  • Note #3: if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs. See for more info.

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  1. Here's another dinner that surprised me, because I wasn't expecting to like it so much. But I do, and we love it!
  2. When Julie told me she was making this salad I wasn't excited because I thought I'd had it before. But the version I'd had was made with sugar, no mayo, and the noodles were RAW. This version with the mayo dressing and cooked noodles makes a BIG difference and I can gorge myself on this salad. It's that GOOD!
  3. Don't. Just don't, people. Tuna comes out bad because of all the moisture (it's already cooked..), so you will likely waste it unless you salvage for a mediocre tuna sammy. If anything when you're pinching pennies, use dry ramen as bread and make a tuna fish sandwich with dill weed, mayo and cayenne/black pepper. Save seasoning packet and frozen veggies for some kind of in-a-rush soup some time or use it as a side. It sounds and feels like humiliation but it's edible...


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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