This salad is frugal, versatile, and fairly healthy too. We love it and have it several times during Summer months – or whenever we are craving a meal that isn’t so heavy.
When I make this for dinner for our family, I buy a big 3 pound bag of coleslaw cabbage at Sams Club since its really cheap and then I triple the above amounts (maybe just doubling the chicken, it varies). We eat almost the whole batch, with a bit of leftovers which hubby loves. I should mention though while my husband will eat leftovers the next day, I won’t because the ramen is kind of soggy and definitely not crunchy. If you made a big batch and you know that you will have leftovers, consider dividing the salad BEFORE you put in the ramen.
There are several optional items listed in my recipe, but you really could add so much more to this if you wish. Also, I use the seasoning packet for the ramen to make my dressing, but if you don’t care to use it, that’s no problem. The dressing is still quite good without it.
- 1 package Oriental flavored ramen noodles
- ¼ cup sugar
- ¼ cup apple cider vinegar
- 1 tablespoon vegetable oil
- ¼ teaspoon pepper
- 2 cups cubed cooked chicken
- 1 lb. bag cabbage coleslaw mix
- Optional add-ins: 4 green onions (sliced), ½ cup roasted peanuts or almonds, 2 tablespoons toasted sesame seeds.
- Open ramen noodle package and remove seasoning packet. Break noodles into bite-size pieces and set aside.
- In saucepan, combine sugar, vinegar, oil, pepper, and seasoning packet from ramen. Heat over low to medium heat until sugar is dissolved and ingredients are blended. Let cool.
- Place cabbage mix in a large bowl. Toss chicken with cabbage. Drizzle dressing over mixture and toss to coat. Continue until all of the dressing has been tossed with the cabbage/chicken. Combine salad with broken ramen noodles or any optional items you wish to add.