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Crunchy Asian Salad

This Crunchy Asian Salad gets its amazing crunch from crisp veggies, slivered almonds and ramen noodles. Tossed with a lightly sweet dressing, it makes for a fun and bright lunch.

Course Lunch, Salad
Cuisine Asian-Inspired
Prep Time 15 minutes
Total Time 15 minutes
Author Liz


For the Salad:

  • 6 c. thinly sliced or shredded cabbage from 1 small head of green cabbage
  • 1/3. c. thinly sliced scallions
  • 1/2 c. shredded carrots
  • 2 c. shredded or diced rotisserie chicken
  • 1/2 c. slivered almonds toasted
  • 2 Tbs. sesame seeds toasted
  • 1 3-oz. package chicken-flavored ramen seasoning packet set aside for the dressing

For the Dressing:

  • 1/3 c. vegetable oil
  • 3 Tbs. white vinegar
  • 2 Tbs. low-sodium soy sauce
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbs. sugar.
  • 1 package chicken-flavored ramen seasoning from listed package above



  1. Toast the almonds and sesame seeds, if not already done, while cutting/shredding the veggies and chicken.

Make the Salad:

  1. Chop ramen noodles into small pieces. Set aside.
  2. Combine all ingredients for the dressing in an airtight container (i.e. a mason jar). Cover and shake well.
  3. In a large bowl, toss cabbage, chicken, scallions, carrots, toasted almonds, toasted sesame seeds, and chopped ramen noodles. Pour dressing (shake again if the dressing has started to settle) on top of salad and toss to coat.
  4. Refrigerate for 30 minutes (or up to a couple of hours) before serving.

Recipe Notes

Don't like cabbage? Use iceberg lettuce.
Make this a side dish by omitting the chicken. This will serve 8 as a side dish
Although this salad is best within the first 4 hours of making, I have enjoyed it 24+ hours later. It looses some of the crunch - particularly in the almonds - but still has wonderful flavor.