This addicting sweet and savory salad has an addicting crunch factor that will keep coming back for more. I love this Asian inspired recipe, and so does my family. It’s a meal in itself! If you have roasted chicken on hand, making this recipe is a snap!
3 c. finely chopped romaine or iceberg lettuce
2 c. shredded red cabbage
2 c. shredded chicken-Leftover rotisserie chicken works perfect for this recipe
1/2 c. jarred mandarin oranges, drained
1 instant ramen packet, crushed (flavor packet discarded) broken up ramen—the cheap, dried stuff, not the fresh noodles that come refrigerated. Broken up, the crunchy, wavy noodles act as croutons.
1/2 c. shredded carrot
1/3 c. sliced green onions
1/4 c. sliced almonds
FOR THE DRESSING
3 tbsp. rice wine vinegar
2 tbsp. honey
1 tbsp. sesame oil
1 tbsp. hoisin sauce
2.5 tbsp. soy sauce
1 tsp. minced ginger
1 clove garlic, minced
1/4 c. vegetable oil
- Make salad: In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.
- Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.
- Before serving, drizzle dressing over salad and toss to combine.