Description
A colorful and vibrant salad featuring crispy ramen noodles and shredded chicken, dressed in a tangy and sweet dressing.
Ingredients
Scale
- 2 packs of crispy ramen noodles
- 2 cups cooked and shredded chicken
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup sliced almonds
- 1/2 cup cilantro leaves
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine the crispy ramen noodles, shredded chicken, cabbage, carrots, green onions, sliced almonds, and cilantro in a large bowl.
- Whisk together rice vinegar, soy sauce, vegetable oil, sugar, sesame oil, garlic powder, salt, and pepper in a separate bowl.
- Pour the dressing over the salad mixture and toss until well combined.
- Serve immediately or chill in the refrigerator for about 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Add ramen noodles just before serving to keep them crunchy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg