Ramen Noodle Salad
A fresh, crunchy ramen noodle salad combining shredded cabbage, toasted nuts, and tender chicken, all coated in a tangy vinegar and sugar dressing. Perfect for potlucks, picnics, or light summer meals, this dish offers a delightful mix of textures and savory flavors that satisfy a crowd.
Ingredients
Instructions
- Cook the ramen noodles for 3 minutes and break into small pieces.
- Chop or grate the cabbage.
- Mix drained noodles, cabbage, nuts, cooked chicken, and peas in a large bowl.
- Mix the flavor packages from the noodles, oil, vinegar, and sugar to make the dressing.
- Pour the dressing over the cabbage mixture and blend together.
- Top with sunflower seeds and chill before serving.
Tips & Substitutions
For added crunch, consider using toasted almonds and walnuts. If you prefer a different flavor profile, try substituting the sunflower oil with sesame oil. You can also add fresh herbs like cilantro or green onions to enhance the salad. To save time, pre-shredded cabbage works well. Adjust the sugar in the dressing based on your taste preference for sweetness.
Serving Suggestions
This ramen noodle salad is a versatile dish that can be served as a main or side. It pairs beautifully with grilled chicken or can be enjoyed alongside Breaded Herbed Fish Fillets for a complete meal. For a more filling option, consider adding edamame or more vegetables. Garnish with additional sunflower seeds for extra texture.
Storage & Reheating
Store leftover ramen noodle salad in an airtight container in the refrigerator for up to 3 days. The dressing may cause the noodles to soften, so it's best to keep dressing separate until ready to serve. To refresh the salad, add a splash of vinegar or a bit of fresh oil before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Ramen Noodle Salad contains roughly 305 calories, with 10g protein, 15g carbohydrates, and 25g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, it's best to add the dressing just before serving to prevent the noodles and cabbage from becoming too soggy. If you need to prepare it the night before, store the dressing separately and combine them when ready to serve.
What can I substitute for cooked chicken?
If you're looking for a vegetarian option, you can omit the chicken entirely or replace it with tofu or chickpeas for added protein. Alternatively, shredded rotisserie chicken is a great time-saver if you prefer a meat option without cooking from scratch.
Is this salad suitable for meal prep?
Absolutely! This salad works well for meal prep. Just keep the dressing separate until you're ready to eat. Portion the salad into containers for easy grab-and-go lunches throughout the week. It maintains its flavor and texture well when stored correctly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).