Crunchy Oriental Salad

This crunchy oriental salad is one of my favorite go-to salads, especially when I’ve got a crowd to feed.  It’s always a huge hit and everyone who eats it asks me for the recipe.  Plus, it’s super fast and easy.  I usually make the dressing ahead of time; the rest just takes about 2 minutes to put together.



1 pound bag of pre-cut coleslaw
1/2 cup slivered almonds
1/2 cup sunflower seeds
8 bunches green onions, chopped
2 packages dry ramen noodles, crushed up (I actually use cup-o-noodles)

1/4 cup sugar
1/2 tsp. pepper
3/4 cup cooking oil
1 tsp. salt
2 Tbsp. rice vinegar
A bit of sesame oil (to taste)

And here’s what you do:

Mix the dressing well, then pour over the tossed salad ingredients just before serving.

Told you it was easy!  I often make a half batch of this at a time for my family.  We all love it, but we like it best when it has some crunch from the ramen noodles.  I whip up all of the dressing, then just pour half of it over half of the salad.  Then the next day for lunch we can mix up the other half and have Crunchy Oriental Salad again, all fresh and crunchy!

You can also just chop up cabbage for the coleslaw part of the salad.  I always make this a lot in the summer when my garden cabbage is growing.  It’s really tasty as a side salad to go along with soup, sandwiches, or a casserole in the winter too though.  Or try it with these delicious MuShu Pork Lettuce Wraps.  Hope you enjoy!


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