Ramen Noodle Salad

This #FoodieFriday, we're sharing a recipe from BudgetByte$

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.

Servings: 6

Total Time: 30 mins

Equipment

• Chef's Knife
• Cutting Board
• Whisk

Ingredients

• Vinaigrette
  • 1/4 cup neutral salad oil
  • 1/4 cup rice vinegar
  • 2 Tbsp honey
  • 2 tsp soy sauce
  • 1 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1 tsp toasted sesame oil
• Salad
  • 6 cups shredded cabbage
  • 1 carrot
  • 4 green onions
  • 1 3oz package instant ramen
  • 1/4 cup sliced almons
  • 2 cups shredded rotisserie chicken

Instructions

1. Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
2. Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
3. Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

Nutrition Facts

• Calories 292
• Carbohydrages 22 g
• Protein 17g
• Fat 16g
• Sodium 581 mg
• Fiber 3g