This Crunchy Cabbage Salad is a classic crowd-pleaser that delivers big flavor with minimal effort. Packed with tender chicken, crisp cabbage, toasted nuts, and crunchy ramen noodles, this salad is all about texture—finished with a savory-sweet dressing that ties everything together. It’s a fast, easy, and satisfying weeknight dinner!
Why You’ll Love This Crunchy Cabbage Salad:
- Ultra-crunchy texture that stays satisfying
- Protein-packed thanks to chicken
- Make-ahead friendly (just dress before serving)
- Perfect for gatherings and picky eaters
- Budget-friendly with simple pantry ingredients
It’s quick to assemble, endlessly adaptable, and perfect for potlucks, BBQs, meal prep, or an easy weeknight dinner. If you love salads with crunch, this one belongs on repeat.
Tips for the Best Crunchy Cabbage Salad:
- Dress right before serving to keep the noodles crisp.
- Chop cabbage finely so it mixes well and is easier for kids to eat.
- Toast the nuts and seeds for extra depth of flavor.
- Use rotisserie chicken to save time.
- Start with less dressing—you can always add more.
Make-Ahead & Storage Tips:
- Assemble the salad without dressing up to 24 hours in advance.
- Store dressing separately in the fridge.
- Once dressed, leftovers are best eaten within a few hours, though cabbage holds up better than lettuce.
Easy Recipe Variations:
- Asian-inspired: Add shredded carrots, mandarin oranges, or edamame
- Spicy version: Add red pepper flakes or a splash of sriracha
- Lower-carb: Use fewer noodles or replace with crushed pork rinds
- Vegetarian: Skip chicken and add chickpeas or shelled edamame
- Extra crunch: Add sunflower seeds or crispy wonton strips
More Delicious Main Dish Salads:
Crunchy Cabbage Salad
This Crunchy Cabbage Salad s a classic crowd-pleaser that delivers big flavor with minimal effort. It’s quick to assemble, endlessly adaptable, and perfect for potlucks, BBQs, meal prep, or an easy weeknight dinner.
Servings: 6
Salad
- 2 cups chicken breast, cooked and chopped
- 1/2 head cabbage, chopped green or a red/green mix
- 1/2 cup shredded carrots
- 1 cup sugar snap or snow peas, sliced diagonally optional
- 3 green onions, chopped
- 2 tbsp sliced almonds
- 2 tbsp sesame seeds
- 1 pkg chicken-flavor ramen noodles (raw), crumbled
- fresh cilantro optional
Dressing
- Seasoning packet from ramen noodles
- 1 tbsp 1 tablespoon sugar
- 1/2 cup avocado or olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp rice vinegar or other light colored vinegar
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Prepare the Salad: In a large bowl, combine the chicken, cabbage, carrots, peas, green onions, sliced almonds, sesame seeds, and crumbled raw ramen noodles. Toss gently to distribute evenly.
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Make the Dressing: In a jar or small bowl, combine the ramen seasoning packet, sugar, oil, salt, pepper, and vinegar. Shake or whisk until fully mixed.
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Dress the Salad: Pour dressing over the salad just before serving. Toss gently to coat—add enough to lightly dress without drowning the salad. Garnish with fresh cilantro, if desired.Serve immediately for maximum crunch.
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