Ginger Crunch Salad

Ginger Crunch Salad with Grilled Chicken

Serves: 2–4

Style: Crunchy chopped noodle salad with sweet, spicy grilled shrimp

Ingredients

For the Chicken Marinade

Sweet Soy Sauce

Ponzu Sauce

Small dash of sesame oil

For the Salad

1 bag coleslaw blend

2 packages dry ramen noodles, broken into small crunchy pieces

½ small red onion, thinly sliced

½ cucumber, sliced or diced

½ bell pepper, thinly sliced or diced

1 to 2 packages cooked soba noodles, cooled

½ bag of shredded carrots

Optional - A handful of pea shoots or sprouts

For the Creamy Spicy Dressing

4 tablespoons mayo

2 teaspoons vinegar

2 teaspoons white sugar

2 teaspoons ground ginger

2 teaspoons paprika

2 teaspoons garlic powder

4 teaspoons sriracha

Instructions

Make the Dressing

In a small bowl, whisk together the mayo, vinegar, sugar, ground ginger, paprika, garlic powder, and sriracha.

Taste and adjust as needed. Add more sriracha for heat, more vinegar for tang, or a tiny splash of water if you want it thinner.

Assemble the Salad

In a large bowl, combine the coleslaw blend, broken ramen noodles, red onion, cucumber, bell pepper, carrots, and cooled soba noodles.

Pour the dressing over the salad and toss well until everything is evenly coated.

Let the salad sit for at least 10–15 minutes so the flavors can come together and the noodles soften slightly while still staying crunchy. Can marinate overnight.

Top with grilled chicken, sesame seeds, sliced green onions, sliced almonds.

Optional Add-Ins

Green onions

Sesame seeds

Cilantro

Mandarin oranges

Crushed peanuts or cashews

Extra sriracha drizzle