Ramen Noodle Salad with Orange Sesame Dressing

Chinese chicken salad in a white bowl

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5 from 1 review

A veggie-loaded ramen salad with homemade orange ginger sesame dressing.



Orange Sesame Dressing:

  • ½ cup rice vinegar
  • ¼ cup toasted sesame oil
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons orange marmalade
  • Zest and juice of 1 medium lime
  • 1-inch piece fresh ginger, peeled and minced
  • 1 teaspoon Sriracha
  • 1 teaspoon granulated sugar
  • Coarse salt, to taste

Chicken Salad:

  • 1 tablespoon oil
  • 2 pounds boneless skinless chicken breasts
  • Coarse salt and ground black pepper
  • 3 ounce package ramen noodles
  • 1 ½ cups shredded napa cabbage
  • 1 ½ cups shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup shelled edamame
  • 2 green onions, sliced
  • ½ bunch fresh cilantro, roughly chopped
  • ¼ cup cashews, chopped
  • 2 tablespoons toasted sesame seeds


  1. In a large mixing bowl, whisk together dressing ingredients. Salt to taste. Set aside.
  2. In a large skillet, heat oil to medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in the hot oil 4-5 minutes per side, until internal temperature reaches 165 degrees. Remove from heat, allow to cool. Shred with 2 forks or roughly chop. Add chicken to the bowl with the dressing.
  3. Cook ramen noodles according to package directions, omitting flavoring packet (discard). Rinse noodles under cold water, toss to dry, then add to the bowl with chicken and dressing.
  4. Add cabbages, carrots, edamame, green onion and cilantro to the bowl with the chicken, noodles and dressing. Toss to coat. Taste and adjust seasoning, if necessary. Refrigerate until ready to eat.
  5. Serve with cashews and sesame seeds.


Storage Tip: Store salad in an airtight container for up to 3-4 days.