Ramen Noodle Salad with Chicken is a homemade version of the classic, irresistible Asian Cabbage Slaw from the 1980s. Full of vibrant, shredded vegetables, dried ramen noodles, and an Asian salad dressing, this slaw has stood the test of time.

Years ago, my mom brought her recipe for Ramen noodle salad to a family summer vacation in Aspen. It had the Ramen seasoning packet included in the ingredients, and even though we loved it, a homemade version of this cabbage slaw is more appealing.

Asian Ramen Noodle Salad with Chicken in a white ceramic serving bowl

Asian Ramen Noodle Salad with Chicken

With so many variations of this ramen noodle salad, a version will undoubtedly show up at a summer potluck, picnic or any sort of pitch-in meal. This Asian slaw is universally loved as demonstrated by the empty bowl by the end of all these gatherings.

The easiest Asian cabbage slaw is made with packaged coleslaw mix or shredded cabbage, ramen noodles, the ramen seasoning packet, nuts and/or seeds, green onions, oil and vinegar. Pretty darn simple. But as the years went by, ingredients like shredded chicken, red bell pepper and a homemade Asian dressing became tasty options!

Asian Ramen Noodle Salad with Chicken featured image

Tips for Making Asian Cabbage Slaw

There are zillions of recipes for this slaw in cookbooks, on blogs and websites. Here are some helpful hints if this is a new recipe for you.

  • The base of a Ramen noodle salad is shredded cabbage. For a shortcut, use packaged slaw mix, just aim for about 7 cups of shredded vegetables.
  • If you use a slaw mix, you may want to add some shredded red cabbage and shredded carrots for a more colorful mixture. For a change of pace, consider using a broccoli slaw mix.
  • Slivered almonds add some extra crunch, but sliced almonds, sesame or sunflower seeds can also be included.
  • PRO-Tip: Toast the nuts or seeds first to bring out their nuttiness. But note that both can burn easily if you don’t watch them closely.
  • I prefer toasting sesame seeds in a dry saute pan.  They take about 3 minutes to brown, shaking frequently.
  • Toast sliced or slivered almonds in a 350º oven for 3-4 minutes, shaking the pan every minute until lightly browned.
  • Buy any flavor of Ramen as you will not use the seasoning packet.
  • If desired, the broken Ramen noodles can also be toasted
  • Leave out the chicken if you’d prefer this as a side salad instead of an entree salad. If chicken is included, it can be shredded or chopped into bite size pieces.
  • PRO-Tip: Use rotisserie chicken or leftover grilled chicken as a shortcut.
  • Add a can of drained mandarin oranges if you’d like some sweet juicy fruit in your salad.
  • This Ramen noodle salad is delicious cold or at room temperature. But don’t leave it out longer than two hours, especially on a hot day, unless you’re serving sans chicken. The FDA warns against leaving food with protein sources or perishable ingredients unrefrigerated too long.
  • After tossing this Asian cabbage slaw with dressing, how long you wait to serve it is up to you. If you serve immediately, the vegetables will be crisp and the Ramen noodles will be crunchy. If this is your preference, break the Ramen into smaller, bite sized pieces.
  • Alternatively, refrigerate a couple hours (and up to 8 hours) before serving. The cabbage will wilt and the noodles will soften.
Overhead view of Asian Ramen Noodle Salad in a white serving bowl

More Potluck Salads You’ll Love:

Asian Ramen Noodle Salad with Chicken featured image

Asian Ramen Noodle Salad with Chicken

Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Yield 8 servings

An updated version of this classic salad from the '80's.



  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 package Ramen noodles, noodles broken into bite sized pieces, seasoning packet removed
  • 1/2 cup sliced green onions
  • 1 red bell pepper, seeded and ribs removed, chopped or cut into very thin slices
  • 1/2 cup slivered almonds, toasting recommended
  • 1 pound roasted chicken breast, cooled, shredded or cut into bite sized pieces


  • 1/4 cup plus 2 tablespoons rice or apple cider vinegar
  • 1/2 cup sugar
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ginger
  • 1/4 teaspoon garlic powder
  • 1/2 cup vegetable oil
  • 1 teaspoon sesame oil


Place all the salad ingredients in a large serving bowl. Set aside.

In another bowl or large Pyrex measuring cup, whisk together the vinegar, sugar, soy sauce and seasonings. Drizzle in oils while whisking to emulsify the dressing.

Pour the dressing over the slaw mixture and toss to combine.

Serve immediately or refrigerate  until ready to serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 421Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 53mgSodium: 1006mgCarbohydrates: 32gFiber: 3gSugar: 16gProtein: 23g


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