Oriental Salad Recipe

Oriental Salad . . . this healthy and delicious Asian broccoli slaw is packed with flavor and texture. It’s perfect for potlucks or just family dinners. 

This salad makes a perfect side dish to just about any meat dish. I like to serve it with chicken dishes like Breaded Mayonnaise Chicken and Poppy Seed Chicken. It’s also great served with a sandwich for lunch!

Can I just mention again how excited I am about going to Creative Estates this weekend? It’s in Arizona. Nice, warm Arizona. I’m pretty sure that unlike my town, they did not wake up to 7 inches of snow yesterday. Grrr.   I am soooo done with snow!

So today I am sharing a nice summery recipe. Oriental Salad. Which can of course be made any time of year. I got the recipe from my friend Tamera, and made it for the first time a couple weeks ago. Oh. My. Gosh. It is amazing! I think I ate almost half the bowl by myself.

I am actually contemplating making a trip to the store today just so I can make another batch. It’s that good. Broccoli slaw is a little tricky to find, but my local grocery store carries it, and I can also find it at Walmart. It’s usually by the coleslaw and bagged salad.

HOW TO MAKE ORIENTAL SALAD WITH RAMEN NOODLES

Ingredients needed:

• butter (or margarine or olive oil if you have dairy issues)
• ramen noodles (uncooked, I like chicken or Oriental flavor)
• sliced or slivered almonds
• sesame seeds (raw is fine, you will be toasting them)
• broccoli slaw (the kind with shredded carrots)
• green onions (sometimes I forget to buy them, and the salad is still great)
• oil (I use vegetable, canola, or olive oil)
• apple cider vinegar
• sugar
• soy sauce
• the seasoning packets that come with the ramen

The first thing you need to do for this ramen noodle salad is toast the toppings. Toasting the ramen noodles and almonds gives this salad an unbeatable flavor and crunch, and takes it up a step from regular broccoli slaw recipes.

You just toss the crumbled uncooked noodles, almonds, and sesame seeds with some melted butter, then bake them till they are nice and lightly browned. Trust me, it makes a big difference in the flavor!

After that, you just whisk together the dressing ingredients till the sugar melts. When the crunchy ramen noodles are completely cooled, just combine all the ingredients and toss to coat.

How to store Oriental Ramen Salad:

Leftovers need to be stored in the refrigerator. The salad is best served immediately, so if you think you won’t finish it in one sitting, I recommend just mixing up what you need.

Store the broccoli slaw, dressing, and crunchy topping in separate containers in the fridge, then just mix it up right before serving.

Variations:

• You could add chicken or ham to add a little protein and make the salad more filling. It could be served as a main dish that way.
• Stir in some sunflower seeds or pumpkin seeds.
• We like the salad best with apple cider vinegar, but you could try rice vinegar for a different flavor.
• You could try tossing in Craisins or mandarin oranges for a fruity flavor.

Just as is, it’s so colorful, and so yummy. One of my favorite salads ever, seriously. You’ve gotta try this stuff! It is a great side dish for just about any meal. It is especially popular at ladies lunches and bridal/baby showers.

When I make it for my family, I usually make half a batch. Some people like to let it sit before serving, but I think it’s best when you add the dressing and toppings right before serving. Enjoy!!

Love salad? Give these other tasty recipes a try:

Seven Layer Salad
Homemade Ranch Dressing Mix
Strawberry Spinach Salad with Strawberry Vinaigrette
Best Ever Broccoli Salad

Oriental Salad Recipe

Yield: 10-12 servings

Oriental Broccoli Slaw

Print

Crunchy oriental salad made with broccoli slaw and Asian dressing.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 1/4 cup butter, melted
• 2 3 oz pkgs. Oriental or chicken flavored ramen noodles
• 1/2 cup sliced or slivered almonds
• 1/4 cup sesame seeds
• 2 12 oz bags of broccoli slaw
• 1/2 cup chopped green onion

Dressing:

• 1/3 cup oil
• 1/4 cup apple cider vinegar
• 1/2 cup sugar
• 2 Tbsp soy sauce
• Seasoning packets from the ramen

Instructions

1. Crumble the ramen noodles onto a pie plate. Stir in the almonds, sesame seeds, and melted butter. Bake at 350° until golden brown, about 8-10 minutes. Cool completely.
2. Whisk together the dressing ingredients in a small bowl and set aside.
3. Toss together the broccoli slaw and the green onion in a large bowl.
4. Add dressing and cooled noodle mixture to the slaw. Stir till well coated and serve immediately.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

• 
  (24 Packs) Roast Chicken Instant Ramen, 3 oz
• 
   Set of 3 Stainless Steel Whisks with Silicone Handles 
• 
  Fiesta 10-1/4-Inch Deep Dish Pie Baker, White

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 325 Total Fat: 19g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 42mg Sodium: 602mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 3g Sugar: 11g Sugar Alcohols: 0g Protein: 11g