Ramen Asian Chicken Cabbage Salad

Prep Time
Cook Time
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"This is out of a Costco magazine called "Fabulous Foods"."

Original recipe yields 6 servings


  • Serving Size: 1 (152.9 g)
  • Calories 313.4
  • Total Fat - 20.3 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 62.9 mg
  • Sodium - 512.2 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 2.3 g
  • Sugars - 5.9 g
  • Protein - 23.7 g
  • Calcium - 54.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 11.7 mg
  • Thiamin - 0.1 mg

Step 1

For dressing mix together rice vinegar, sugar and Top Ramen seasoning packet, adding salt and pepper to taste. Whisk in oil, 1 tablespoon at a time. Taste dressing and add more vinegar if desired. Let rest, allowing ingredients to blend.

Step 2

In a large bowl, shred chicken into bite-size pieces. Add cabbage and green onion. Gradually add dressing, tossing well to coat. Add additional dressing to taste. Add almonds and crushed noodles. Toss gently and serve immediately.

Tips & Variations

No special items needed.



We enjoyed this salad for a light dinner. We skipped the nuts but otherwise made as directed, except I used packaged shredded cabbage. This couldn't be easier! Thanks for sharing!

review by:
(13 Aug 2020)


I roasted my chicken, then cooled it and added it to the salad. I waited a bit to add the ramen noodles and almonds because I wanted them to still be crisp. Added a bit more rice vinegar and didn't add any salt because I seasoned my chicken before cooking it. Great salad to pack for a lunch! Even my son loved it. Thanks for sharing. Made for FYC tag game.

review by:
(15 Apr 2017)