Name: Ramen Noodle Salad
Prep time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup neutral salad oil ($0.16*); 1/4 cup rice vinegar ($0.48); 2 Tbsp honey ($0.31); 2 tsp soy sauce ($0.04); 1 tsp ground ginger ($0.10); 1/4 tsp garlic powder ($0.03); 1 tsp toasted sesame oil ($0.10); 6 cups shredded cabbage ($2.89**); 1 carrot ($0.09); 4 green onions ($0.40); 1 3oz. package instant ramen ($0.33***); 1/4 cup sliced almonds ($1.04); 2 cups shredded rotisserie chicken ($2.65****)

This light and fresh ramen noodle salad recipe features crisp cabbage, shredded chicken, crunchy ramen noodles, and an easy vinaigrette.

Ingredients

1/4 cup neutral salad oil ($0.16*)

1/4 cup rice vinegar ($0.48)

2 Tbsp honey ($0.31)

2 tsp soy sauce ($0.04)

1 tsp ground ginger ($0.10)

1/4 tsp garlic powder ($0.03)

1 tsp toasted sesame oil ($0.10)

6 cups shredded cabbage ($2.89**)

1 carrot ($0.09)

4 green onions ($0.40)

1 3oz. package instant ramen ($0.33***)

1/4 cup sliced almonds ($1.04)

2 cups shredded rotisserie chicken ($2.65****)

Instructions

1 Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.

2 Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).

3 Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.