This Asian-inspired chicken salad combines crunchy textures with a tangy dressing for a delightful meal.
In a mixing bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, and ginger. Whisk until the sugar dissolves.
Use freshly grated ginger for a more vibrant flavor.
Break the ramen noodles into small pieces. Heat a skillet over medium heat and toast the noodles and almonds until golden brown.
Stir constantly to prevent burning and ensure even toasting.
In a large salad bowl, combine the shredded cabbage, green onions, and cooked chicken.
Ensure the chicken is cooled before adding to the salad to maintain freshness.
Add the toasted ramen and almonds to the salad bowl. Pour the dressing over the salad and toss to combine.
Toss gently to evenly coat all ingredients with the dressing.
Serve the salad immediately for the best texture and flavor.
For a decorative touch, garnish with sesame seeds or chopped cilantro.
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