Your Recipe Today – Thai Rotisserie Chicken Ramen Sesame Cabbage Salad

by Anthony Salemme, chef

1 rotisserie chicken, shredded

2 packages Ramen noodles, broken into small bits like a crouton

1 head Napa cabbage, about 1 ½ pound sliced thin

1 carrot, shredded

1 medium onion, sliced thin

1 cucumber, peeled, sliced thin

1 bunch scallions, cut on the bias

1 cup toasted white sesame seeds

2 Tablespoons black sesame seeds

1 cup sliced almonds, toasted


¾ cup sesame oil

1/3 cup toasted peanut oil

½ cup red wine vinegar

1/3 cup sugar

¼ cup lime juice and the zest of one lime

2 teaspoons chili paste

2 cloves garlic, crushed chopped fine

2 tablespoons  chopped Thai basil  or Italian basil

Combine all dressing ingredients in a bowl and whisk until incorporated.

Building the salad

Combine half the dressing with the cabbage, carrot, cucumber, onion half the scallions, ¾ c  sesame seeds, almonds, ramen bits and scallions. Let sit for 15-20 minutes.

Combine the remaining dressing with the shredded chicken.

Portion the cabbage and ramen salad on 4 plates, top with the chicken and remaining sesame seed and black sesame seeds.

Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at