Very easy and tasty salad to make – ramen noodles, almonds and sunflower seeds provide the crunch and the dressing is quite tasty. You can’t go wrong with this Oriental (Asian) Coleslaw. Perfect for picnics and potlucks, or any gathering!
From the time I got to taste this delicious salad many years ago during one of our church potluck dinners, I was hooked. I must admit the first time I saw this salad, I thought it looked weird. Uncooked ramen noodles on top? Really?
I’ve tasted so many ramen noodles in my lifetime. After all, it’s very popular in Asia, including the Philippines but I have never ever, while I lived there, eaten uncooked ramen noodles. I didn’t even realize that was possible. I have always pictured Ramen noodles floating on a hot and steaming bowl of broth but never on a salad!
Setting my preconceived ideas about ramen noodles on salad aside, I decided to give it a try. After one or two mouthfuls, I instantly loved this delicious coleslaw.
I was totally surprised at the flavor and how delicious it was! And of course, the crunch factor from the almonds, sunflower, and the ramen itself was totally great! Thankfully, I found the exact recipe on our church’s very own cookbook.
While perhaps many of you already know about this Oriental Coleslaw, I decided to post the recipe here for the benefit of many who like me, previously, never knew that there was a salad like this. Nowadays, whenever I have an Asian themed dinner at home and especially when I am pressed for time – this is my go-to salad. Easy to prep – how about 10 minutes or fewer tops – and of course, it’s reliably delicious. I’ve had many happy reviews about this and also requests for the recipe. So go, make this and enjoy it!
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Very easy and tasty salad to make – ramen noodles, almonds, and sunflower seeds provide the crunch and the dressing is quite tasty. You can’t go wrong with this Oriental (Asian) Coleslaw. Perfect for picnics and potlucks, or any gathering!
NOTES ON INGREDIENTS FOR ORIENTAL (ASIAN) COLESLAW
- Coleslaw Mix – use either the classic coleslaw mix or the broccoli coleslaw mix. You may also use a combo of the two for a more vibrant-looking salad.
- Green Onions or Scallions
- Slivered Almonds – if raw, toast the almonds quickly on the stovetop until lightly browned for extra depth of flavor.
- 1/2 cup Sunflower Seeds
- Chicken-flavored Ramen Noodles – use your favorite brand.
- Sunflower (or Peanut) Oil – you may also use a more neutral-flavored oil like Avocado Oil.
- Vinegar – I’ve tried both rice and cider vinegar for this and both worked well.
- Brown Sugar – this doesn’t sweeten the salad but enhances the flavor so don’t omit, if possible.
Yield: 6 Servings
Prep Time: 10 Minutes
Cooking Time: 0 Minutes
Total Time: 10 Minutes
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Oriental (Asian) Coleslaw
- 16 oz package Coleslaw Mix (Cabbage or Broccoli or a combo), (14 oz pack should work too)
- 1 bunch Green Onions, sliced thinly
- 1/2 cup toasted and slivered Almonds
- 1/2 cup Sunflower Seeds
- 3 oz package chicken-flavored Ramen Noodles
- 1/2 cup Sunflower or Peanut Oil
- 1/3 cup Rice Vinegar or Cider Vinegar
- 2 tsp Brown Sugar, or to taste
Combine the coleslaw mix, green onions, almonds and sunflower seeds in a salad bowl. Mix the seasoning packet from the ramen noodles with the oil, vinegar and sugar in a separate container.
Just before serving, break half the ramen noodles into smaller pieces and place on top of the coleslaw mix. Pour the dressing and toss everything to coat. Break the remaining Ramen noodles and scatter on top. Garnish with extra green onions, if desired. You may make the salad about 15 minutes before serving to allow the vegetables to absorb the dressing.
TIPS & TRICKS
For more depth of flavor - toast the ramen noodles first either on the stovetop or the oven just until lightly browned. This makes the salad tastier so do it, if you're able.
To make the salad more substantial or make it a meal-in-itself, add some extra protein like grilled chicken or pork.