Chinese Cabbage Salad — crisp cabbage and lettuce, tender chicken pieces, a light Asian-style dressing, and a crunchy ramen noodle topping combine for a flavorful, textured salad everyone will enjoy.
I’m guessing you’re ready for something fresh after an indulgent holiday, so here’s a healthy, family-friendly recipe. This Chinese Chicken Salad has been a favorite in my kitchen for years. There are many versions out there, but this one stands out because it uses common pantry ingredients and a lighter dressing that isn’t greasy, yet still delivers great flavor.
My kids love it too — the crunchy ramen topping always helps. It’s quick to make and perfect for warm-weather meals. Serve with warm rolls or a simple side for an easy weeknight dinner or a potluck dish.
How to Make Asian Cabbage Ramen Salad
(Scroll to the recipe card below for the ingredient list and step-by-step instructions.)
Ingredients overview:
- Green cabbage
- Iceberg lettuce (or use all cabbage or all lettuce if you prefer)
- Green onions
- Cooked, diced chicken breast (homemade or rotisserie)
- Sliced or slivered almonds
- Sesame seeds
- A packet of ramen noodles (chicken flavor works well)
- Butter
- Granulated sugar
- Olive oil (or another neutral liquid oil)
- Soy sauce
- White vinegar
- Seasoning packet from the ramen
Prepare the topping: Break the ramen noodles into pieces and combine them in a pie plate with the sliced almonds, sesame seeds, and butter. Bake at 350°F until lightly browned, stirring occasionally. You can skip the butter and baking if you prefer the raw crunch, but toasting with butter adds extra flavor.
Make the dressing: Whisk together the sugar, olive oil, soy sauce, vinegar, and the ramen seasoning until the sugar dissolves. Adjust sweetness or acidity to taste — plain white vinegar gives a bright, clean flavor.
Assemble the salad: Shred the cabbage and lettuce into bite-sized pieces and place them in a large bowl. Add sliced green onions and the cooked, diced chicken.
Serve: Just before serving, toss the salad with the dressing and sprinkle on the cooled ramen topping. Alternatively, serve the dressing and topping on the side so guests can add as much as they like. You may not need all the dressing depending on how much greens you use.
Storing leftovers
If you expect leftovers, keep the dressing and crunchy topping separate from the greens. Dressing will wilt the lettuce and cabbage, and the ramen topping will become soggy. Store the prepared salad with chicken refrigerated for 3–4 days. The dressing and topping can be kept at room temperature for short periods but refrigerate if you won’t use them within a day or two.
More chicken salad ideas
- Spicy Chicken Salad
- Sesame Chicken Pasta Salad
- Balsamic Chicken Salad
More diced chicken recipes
- Poppy Seed Chicken
- Chicken ala King
- Hot Chicken Salad
- Curry Chicken Wraps
- Cajun Chicken Pasta
- Chicken Biscuit Casserole
Chinese Cabbage Salad with Chicken
Chinese Ramen Salad
Equipment
- Salad tongs
- Whisk
- Pie plate or shallow baking dish
Ingredients
Topping
- 3 oz package ramen noodles (chicken flavor)
- 2 Tbsp sesame seeds
- 1/4 cup sliced almonds
- 1 Tbsp salted butter
Dressing
- 3 Tbsp sugar
- 3 Tbsp olive oil
- 3 Tbsp soy sauce
- 1 1/2 Tbsp white vinegar
- Seasoning packet from the ramen
For the salad
- 1/2 head cabbage, shredded
- 1/2 head iceberg lettuce, shredded
- 3 green onions, sliced
- 2 chicken breasts, cooked and diced
Instructions
- Place broken ramen noodles, sesame seeds, sliced almonds, and butter in a pie plate. Bake at 350°F for 10–15 minutes until lightly browned, stirring occasionally. Let cool.
- Whisk together sugar, olive oil, soy sauce, vinegar, and the ramen seasoning packet until combined. Stir occasionally until sugar dissolves.
- Chop cabbage and lettuce and place in a large serving bowl. Add sliced green onions and cooked, diced chicken.
- Just before serving, toss the salad with the dressing and the cooled ramen topping.
Notes
You may not need all the dressing — adjust based on how much cabbage and lettuce you use.
Nutrition (per serving)
Calories: 320 kcal | Carbohydrates: 23 g | Protein: 21 g | Fat: 16 g | Sodium: 913 mg | Fiber: 4 g
(originally published 4/13/2009, updated April 2020)