Oriental Crunch Salad


I fixed this recently for a bridal lunch and a shrimp boil, and it was an instant hit both times.  Super easy because you make pretty much everything ahead of time, and just throw it together when ready to serve!  My only caution is the sauteeing part — I tend to rush the process thus having to start all over again when I burn the almonds, etc.

oriental crunch salad

Photo credit bettycrocker.com. Didn’t get a pic before it was long gone!

I go the easy route with coleslaw mix, but you could shred your own cabbage.  Enjoy, and I’ll share the recipes for the Shrimp Boil and Crepes Divan next!!

~Connie Kaye

Oriental Crunch Salad

  • Servings: depends
  • Print

1 16oz. bag shredded cabbage or coleslaw mix
6 chopped green onions
1/2 cup sugar
1/2 cup oil
1/4 cup tarragon vinegar
1 tbsp soy sauce
1 (3 to 4 oz) package sliced almonds (1/2 cup)
1 (4 to 5 oz) package sunflower seeds (approx 3/4 – 1 cup)
2 packages ramen noodles, flavor packets discarded
1 stick butter or margarine

Mix together the cabbage and chopped green onions in serving bowl.

Mix sugar, oil, vinegar, and soy sauce.  Stir well or shake until sugar is dissolved.  Refrigerate until ready to serve.

Brown almonds, sunflower seeds and ramen noodles in margarine.  Drain on paper towels and store in plastic bag until ready to serve.

You can make all mixtures ahead of time.  However, keep them separate until about 10 minutes before serving time.  Put the crunchies over the cabbage and pour dressing over all.  Stir salad very well.  (Also, if you  double the recipe, I recommend either doing the crunchy browning in 2 separate batches or get the ramens pretty well done then add the almonds and seeds.)


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