Save My neighbor handed me a plastic container over the fence one Saturday afternoon, insisting I try what she called her potluck secret weapon. Inside was this riot of colors and textures that somehow managed to taste even better than it looked. The crunch of those ramen noodles against the tender chicken caught me completely off guard. I went home and recreated it that same evening, standing at my counter and eating straight from the bowl.
I brought this to a backyard gathering once, and three different people asked for the recipe before we even finished eating. One friend admitted she'd been buying a similar salad from a deli for years and never realized how simple it was to make. Watching her taste it and immediately pull out her phone to take notes made me laugh. It became my go-to whenever someone says bring whatever, but I actually want to impress them a little.
Ingredients
- Shredded green cabbage: The sturdy base that holds up to the dressing without wilting, and I've learned pre-shredded bags save time without sacrificing crunch.
- Rotisserie chicken: This is where the time-saving magic happens, just pull off the skin and shred the meat with two forks while it's still slightly warm.
- Shredded carrots: They add sweetness and that pop of orange color, plus another bag you can grab pre-shredded if you're in a rush.
- Scallions: Slice them thin on a bias for a milder onion flavor that distributes evenly throughout the salad.
- Sliced almonds: Toast these in a dry skillet for three minutes and your kitchen will smell like a bakery, plus they add a buttery richness.
- Instant ramen noodles: Use only the noodles and save that flavor packet for another use, crush them in the bag before opening to avoid a mess.
- Fresh cilantro leaves: Optional but worth it if you love that bright, herbal note, though I've skipped it plenty of times.
- Sesame seeds: Toasted seeds have a nutty depth that raw ones just can't match, worth the extra two minutes.
- Vegetable oil: The neutral base of the dressing, though I sometimes use all sesame oil when I want bigger flavor.
- Rice vinegar: Gentler and slightly sweeter than regular vinegar, it won't overpower the other ingredients.
- Honey: Balances the tang and salt perfectly, and I've learned to warm it slightly if it's too thick to whisk.
- Soy sauce: The salty umami backbone of the dressing, low-sodium works just fine if that's what you have.
- Toasted sesame oil: A little goes a long way with this intensely nutty oil, don't skip it.
- Fresh ginger: Grate it on a microplane for the best texture, and frozen ginger grates even easier.
- Garlic clove: One clove minced fine disappears into the dressing but leaves its mark on the flavor.
- Kosher salt and black pepper: Season to your taste, remembering the soy sauce already brings plenty of salt.
Instructions
- Build the Base:
- Toss the cabbage, chicken, carrots, scallions, almonds, crushed ramen, cilantro, and sesame seeds in your largest bowl, using your hands to fluff everything together. The more you mix now, the better the dressing will coat later.
- Whisk the Dressing:
- Combine the oil, vinegar, honey, soy sauce, sesame oil, ginger, garlic, salt, and pepper in a jar with a tight lid and shake vigorously for thirty seconds. If you prefer whisking, go hard for a full minute until the honey completely dissolves and everything looks unified.
- Dress and Toss:
- Pour the dressing over the salad in a slow circle, then toss with tongs or two big spoons until every shred of cabbage glistens. Don't be shy about getting in there and really mixing, this salad can handle it.
- Serve:
- Eat it right away if you love maximum crunch, or let it sit for ten minutes if you want the noodles to soften just slightly and soak up some dressing. Either way works beautifully.
Save My husband once ate this for three meals in a row because I'd made a double batch for a party that got canceled. He stood at the counter each time, fork in hand, and declared it tasted even better than the time before. I realized then that this salad had crossed over from something I made for others into something we genuinely craved. It's rare when a dish intended to impress becomes part of your regular rotation.
What to Do with Leftovers
Store any extras in an airtight container knowing the noodles will soften but the flavors will deepen overnight. I've eaten leftover portions cold straight from the fridge or let them come to room temperature for fifteen minutes. The texture changes, sure, but it's still delicious in a different way, almost like a slaw. If you want to revive some crunch, toss in a handful of fresh crushed ramen or extra toasted almonds right before eating.
Making It Your Own
This salad practically begs you to improvise based on what's in your fridge or what you're craving. I've added snap peas for extra crunch, swapped peanuts for almonds when that's what I had, and thrown in shredded red cabbage just for color. A friend of mine adds mandarin orange segments and swears by it, though I haven't tried that yet. The base formula of crunchy vegetables, protein, nuts, and that sesame-honey dressing is forgiving enough to handle your creativity.
Serving Suggestions
I've served this as a main dish for lunch and as a side at dinner alongside grilled salmon or teriyaki chicken. It works beautifully at picnics because it doesn't need to stay cold, and the flavors actually bloom a bit in warm weather. For a heartier meal, I sometimes add edamame or double the chicken.
- Pair it with iced green tea or a crisp Sauvignon Blanc if you're feeling fancy.
- Serve it in individual bowls or mason jars for a pretty presentation at gatherings.
- Set out extra sesame seeds and scallions on the side so people can add more if they want.
Save This salad has become my answer to the question of what to make when I want something satisfying but don't want to turn on the stove. It's bright, it's crunchy, and it makes people happy, which is really all I ever want from a recipe.
Recipe Guide
- → Can I make this salad ahead of time?
You can prepare the salad components separately and store them in the refrigerator. Add the dressing and crushed ramen noodles just before serving to maintain maximum crunch. Leftovers keep for up to one day, though the noodles will soften over time.
- → What can I substitute for rotisserie chicken?
Grilled chicken breast, shredded turkey, or tofu work well as substitutes. For a vegetarian option, use crispy tofu or chickpeas. Adjust cooking time if using raw protein.
- → How do I make this salad vegetarian?
Replace the rotisserie chicken with crispy baked tofu, chickpeas, or additional nuts and seeds. Use vegetable broth in place of chicken-flavored ramen, or simply use plain ramen noodles for a cleaner flavor.
- → What's the best way to toast the almonds and sesame seeds?
Toast almonds in a dry skillet over medium heat for 3-5 minutes, stirring occasionally. For sesame seeds, use the same method for 1-2 minutes until fragrant. Watch carefully to prevent burning. Let cool before adding to the salad.
- → Can I use a different oil in the dressing?
Yes, vegetable oil works fine for a milder flavor. Toasted sesame oil adds richer depth but use less since it's potent. Peanut oil is another great option for an Asian-fusion angle. Avoid olive oil as it doesn't complement the sesame profile.
- → How do I prevent the salad from getting soggy?
Add the dressing just before serving and toss well. Keep the crushed ramen noodles separate until the last moment. If you prefer softer noodles, let the dressed salad sit for 10 minutes before eating. Store undressed components separately for leftovers.