An easy salad full of vegetables and crunchy ramen noodles with sweet and tangy dressing.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Main Course, Side Dish
Cuisine: Asian
Keyword: Asian salad, Easy, no cook, ramen salad, salad
Servings: 4
Ingredients
Dressing
¼cupgranulated sugar
⅓cuprice vinegar
½cupvegetable oil
2tablespoonssesame oil
2teaspoonssalt
1teaspoonpepper
Salad
4cupsgreen cabbageshredded
2cupsred cabbageshredded
⅓cupcarrotscut into matchsticks
1cupcanned or diced chicken
½cupsliced almonds
115 ouncecanned mandarin orangesdrained
¼cupgreen oniondiced
2packagesinstant ramen noodlesbroken into small pieces, discard seasoning packet
Instructions
Dressing
Mix the dressing ingredients together in a small bowl. Whisk until the sugar dissolves. Store in the refrigerator until ready to use.I like to use a mason jar with a tight fitting lid to mix and store the dressing. It’s the easiest way to do it!
Salad
Place cabbages, carrots, chicken, almonds, mandarin oranges, green onion, and crushed ramen noodles into a large bowl.
Pour the dressing over the salad mixture and toss to coat evenly. Serve immediately.
Notes
The longer this salad sits, the longer the dressing will permeate the noodles and they will lose crunch.Everything can be prepared beforehand. Keep dressing and salad separate until ready to serve.