• Cooking Time:
  • Servings: 8
  • Preparation Time:


  • 1/2 cup salad oil
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon crushed red pepper
  • 2 3-ounce packages chicken-flavored ramen noodles
  • 4 cups finely chopped cooked chicken
  • 4 cups packaged shredded cabbage with carrot (coleslaw mix)
  • 3/4 cup sliced almonds, toasted
  • 1/2 cup sliced green onions


  • For dressing, in a small bowl whisk together oil, vinegar, sugar, red pepper, and contents of seasoning packets from ramen noodles.
  • Set dressing aside.
  • In a large saucepan cook ramen noodles in boiling water for 2 to 3 minutes or until just tender; drain.
  • Transfer noodles to a large bowl.
  • Pour 1/4 cup of the dressing over the cooked noodles; toss to coat.
  • Add chicken, cabbage, almonds, and green onions to noodle mixture; mix well.
  • Pour the remaining dressing over the salad; toss to combine.
  • Cover and chill for 2 to 24 hours.


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