This classic Oriental Salad made with Ramen noodles, cabbage, carrots and almonds is super flavor and a favorite at every gathering.
For years I’ve gone to family gatherings and someone ultimately brings this Oriental Salad. It’s one of my favorites because it’s tangy, flavorful and crunchy at the same time.
My kids love Ramen noodle soup. In fact, I think it’s their second favorite thing to eat besides pastina when they’re sick. However, it’s not super healthy because it’s loaded with sodium.
Thankfully they don’t eat it that often, but we always have a packet or two in the pantry for those ‘just in case’ moments.
Chinese New Year is coming up in a few weeks so I wanted to make a new Asian style recipe that was super easy and this Oriental Salad was perfect.
What is Oriental Ramen Salad?
Oriental Ramen Salad is a type of coleslaw made with red and green cabbage, carrots, nuts in an Asian flavored dressing.
How do you make Oriental Salad?
For this recipe you’ll need cabbage, carrots, Ramen chicken soup, scallions, almonds, sunflower seeds, Canola and Sesame oils, white vinegar, sugar, and soy sauce.
To save some time and money, I purchased a bag of coleslaw mix. You can find them by the lettuce in the produce department of your grocery store.
Usually, I don’t like to use premixed salads; however, I liked this mix for this recipe as it came with pre-shredded white and purple cabbage and carrots all in one.
Start by adding the coleslaw mix to a bowl; then add scallions, almonds and sunflower seeds. Next, break apart the Ramen noodles into smaller bite size pieces and add them to the bowl.
In a separate small bowl, add the oils, vinegar, sugar, soy sauce and the seasoning packet from the Ramen soup; then whisk together. Add this to the cabbage mixture and toss to coat.
Refrigerate for at least 4 hours so it helps to soften up the noodles a bit; then serve cold or room temperature.
This Oriental Salad is super flavorful and makes a tasty side dish to any Asian inspired recipe. Some of our favorite pairings include:
The crunch from the Ramen noodles combined with the colorful cabbage and sweet dressing makes this one of our favorite salads. ~Enjoy!
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For the Oriental Salad
For the Oriental Salad
- Add the coleslaw mix to a bowl; then add scallions, almonds and sunflower seeds.
- Next, break apart the Ramen noodles into smaller bite size pieces and add it to the bowl.
- Add the prepared dressing to the cabbage mixture and toss to coat.
- Refrigerate for at least 4 hours so it helps to soften up the noodles a bit; then serve cold or room temperature.
For the Dressing
- In a separate small bowl, add the oils, vinegar, sugar, soy sauce and the seasoning packet from the Ramen soup; then whisk together.
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