Chinese Ramen Salad
Healthy cabbage salad with chicken, Asian dressing, and an unbeatable ramen noodle topping.
Equipment
Ingredients
Topping:
- 3 ounce pkg ramen noodles chicken flavor
- 2 Tbsp sesame seeds
- ¼ cup sliced almonds
- 1 Tbsp salted butter
Dressing:
- 3 Tbsp sugar
- 3 Tbsp olive oil
- 3 Tbsp soy sauce
- 1 ½ Tbsp vinegar
- seasoning packet from the ramen
For salad:
- ½ head cabbage shredded
- ½ head of iceberg lettuce shredded
- 3 green onions sliced
- 2 chicken breasts cooked and diced
Instructions
- Place ramen noodles, sesame seeds, almonds, and butter in a pie plate. Bake at 350 for 10-15 minutes or until lightly browned, stirring occasionally. Let cool.
- Combine sugar, olive oil, soy sauce, vinegar, and seasoning packet in a small bowl and whisk till combined. Set aside, stirring occasionally till sugar is dissolved.
- Chop cabbage and lettuce, place in a large serving bowl. Add green onions and cooked chicken.
- Just before serving, stir in the dressing and the cooled ramen noodle mixture.
Notes
I don't always use all of the dressing, it depends on how much cabbage and lettuce I end up with.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 23gProtein: 21gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 53mgSodium: 913mgPotassium: 573mgFiber: 4gSugar: 10gVitamin A: 442IUVitamin C: 31mgCalcium: 90mgIron: 2mg
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