Equipment Needed
- Large mixing bowl (very large!)
- Medium mixing bowl or large liquid measuring cup
- Whisk
- Small skillet
- Measuring cups and spoons
- Microplane or fine grater (for the ginger)
- Tongs or large serving spoons for tossing
Step-by-Step Instructions
Start by getting your crunch components ready. Take your small skillet and toast the sliced almonds over medium-low heat. Stay right there with them! They can go from perfectly golden to burnt in what feels like seconds. You’ll know they’re done when you can smell that deep, toasty aroma. Pour them onto a plate to cool completely. In that same large mixing bowl, combine your coleslaw mix, shredded chicken, dried cranberries, and chopped green onions. I like to gently toss this with my hands just to start the integration.
Now, for the secret crunchy element: the ramen noodles. Take the two bricks of noodles (still in their wrappers) and give them a good whack on the counter to break them up into small pieces. Open the packages, discard the seasoning packets (we won’t need them), and add the crushed raw noodles to the bowl. Add the cooled, toasted almonds as well. I’ve tried adding the noodles at different times, and mixing them in just before serving is key—this keeps them wonderfully crisp and prevents them from getting soggy.
The dressing is where the magic happens. In your medium bowl or large measuring cup, combine the avocado oil, rice vinegar, soy sauce, and honey. Whisk these together vigorously until the honey is fully dissolved and the mixture looks emulsified. Now, stir in the sesame oil, grated ginger, minced garlic, and black pepper. Give it a taste right off the whisk! This is your moment to adjust—want more tang? A splash more vinegar. More depth? Another half teaspoon of sesame oil. The dressing should be a beautiful balance of salty, sweet, tangy, and aromatic.
Here’s the grand finale. Just before you’re ready to serve, pour about three-quarters of the dressing over the salad in the large bowl. Using tongs or two large spoons, toss everything together with a confident, folding motion. You want every strand of cabbage, every piece of chicken, to get coated. Add the remaining dressing if it looks like it needs it—I usually use it all. Serve immediately to enjoy the noodles at their maximum crunch. The moment you hear that first satisfying crisp bite, you’ll know you’ve done it right.(See the next page below to continue…)