Asian Ramen Noodle Salad

How to make the best Asian ramen noodle salad - With an easy Asian vinaigrette dressing, this ramen noodle salad is made from healthy cabbage and sesame seeds in a vinaigrette dressing.

5 from 3 votes

Print Recipe Pin Recipe Add to Collection

Prep Time 20

Chilling time 8

Total Time 8 20

Course Salad, Side Dish

Cuisine Asian

Servings people

Calories 239 kcal

Equipment

Baking sheet

Ingredients

For the salad

4 tablespoons sesame seeds
½ cup almonds slivered
4 cups green cabbage shredded
2 cups red cabbage shredded
1 cup carrots shredded
½ cup green onions sliced
8 ounces water chestnuts drained & chopped
½ cup golden raisins
8 oz chicken breast shredded
2 package Ramen noodles broken into smallish pieces, reserve seasoning packets

For the dressing

⅓ cup vegetable oil
½ cup rice wine vinegar
2 tablespoons sugar
2 spice packets from ramen noodles total of 2 packets, not 4

Instructions

Preheat oven to 275º. Place sesame seeds and almonds on two separate cookie sheets. Toast seeds and nuts until slightly browned, about 5 minutes for seeds and 10 to 15 minutes for almonds. Cool completely.
Combine cabbages, green onions, carrots, water chestnuts, raisins, chicken breast, and crushed ramen noodles.
Whisk all dressing ingredients together. Pour over salad and toss to coat.
Chill for up to 8 hours before serving. Add toasted nuts and seeds just before serving. Toss to coat.

Nutrition

Keyword salad, salad dressing

Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!