oriental noodle slaw

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr


Hello, Lovelies! Happy weekend. I am so excited for this mini vacation to start (which, technically, it will in about three hours when the hubby is done with work.) Tonight we’re headed out to happy hour at one of our favorite pubs downtown Red Wing. We like to sit on their patio at an umbrella table, order good wine, eat yummy food and watch the foot traffic on Main Street. It’s the beginning of “tourist season” here in Bluff country. Our little town is quite the destination for river excursions, romantic B&B weekends, good food, theater, wine tastings, picnics and…well, it really is just so pretty here. With our hundreds of hanging flower baskets, steam boats, antique downtown buildings, bluffs and flower gardens… it’s been rated one of the best cities in the world by several travel magazines. Having lived here for close to 14 years, I can see why. I love my little town.

Anyway, we have a lot of fun stuff to pack into the next few days, and I’m sure you do too. One of those things is a Memorial Day picnic in the park. Tomorrow I’ll be posting another recipe “collection” that will include a comprehensive list of my favorite picnic fare. This way, when you’re looking for a unique, delicious, tried and true picnic recipe, you’ll be able to easily locate something on this list.

Today I’m sharing one of my all time FAVORITE salads. I have to tell you, before we go any further, that this salad is both  “naughty” and “nice.” It’s nice because it’s loaded with tons of veggies and, it’s naughty because one of the ingredients is two packets of Ramen noodles plus the spice packets. I know, I know…. 😉

for the salad:

20 oz. bagged coleslaw mix

2 cups grated carrot

2 packages Ramen noodles (Oriental flavor is my favorite)

1 cup sunflower seeds

8 oz. water chestnuts, drained and coarse chopped

6 green (spring) onions, chopped (including green tops)

In a large salad/mixing bowl, combine: coleslaw, carrot, ramen noodles (broken into little pieces,) sunflower seeds, water chestnuts, and green onions.

for the salad dressing:

1 cup extra virgin olive oil

1 teaspoon dark sesame oil

1/2 cup apple cider vinegar

1/2 cup sugar

the seasoning packets from the Ramen noodles

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon powdered ginger

1 teaspoon freshly ground black pepper

In a medium mixing bowl combine all dressing ingredients. Mix well using a wire whisk. Combine salad and dressing together. Mix well until all ingredients are evenly incorporated. Cover and chill in refrigerator for at least two hours prior to serving.



You may enjoy these related posts:

  15 comments for “oriental noodle slaw

  1. Susan Bickta
    May 24, 2013 at 2:53 pm

    This sounds wonderful!!!! I will surely try this awesome recipe!

    • Melissa
      May 24, 2013 at 3:22 pm

      Hello Susan! thanks so much for visiting! 🙂 enjoy the recipe. xo

  2. Zuri
    July 3, 2013 at 9:21 pm

    Yumm!! Definitely making.

    • Melissa
      July 4, 2013 at 12:13 am

      Hi Zuri! enjoy! 🙂 thanks for visiting!

  3. Maggie
    July 3, 2013 at 10:21 pm

    do you cook the noodles??

    • Melissa
      July 4, 2013 at 12:12 am

      Hi Maggie 🙂 No, you don’t cook the noodles.

  4. Michele
    March 31, 2014 at 9:46 am

    I love this salad and use sunflower seeds & slivered almonds. I toast the nuts and the ramen in the oven and cool before adding. I also make blackened chicken breast in the oven and chop them up after cooling to add to this. Yum!

    • Melissa
      March 31, 2014 at 1:37 pm

      Hi Michele! Your version sounds heavenly! I’ve only ever made this salad as a side dish for a picnic or potluck. I’ll have to try your entree version some time 🙂 thanks for stopping by, and thanks for the idea. XO ~M

  5. Sharon Webb
    March 3, 2015 at 1:10 pm

    I make this with shredded chicken and cashews. It really makes a great meal salad.

  6. Shawna
    April 27, 2018 at 2:04 pm

    Great, added mandarin oranges and used sliced almonds instead of sunflower seeds. Love the crunchiness of this salad and the dressing

    • Melissa
      May 13, 2018 at 11:20 am

      Love your renditions! 🙂

  7. Jayne Z
    July 15, 2019 at 9:17 am

    I add sliced in half green grapes to my salad like this!

  8. Mary Olson
    September 25, 2019 at 4:54 pm

    I really had to improvise. I had half a head of cabbage and 3 carrots. Didn’t have the water chestnuts and only one packet of ramen- but, had everything else. It’s in the frig now. Since I’m single, the less ingredients will probably work better for me. It’s tough cooking for one sometimes.

  9. Frankie Hogancamp
    March 27, 2020 at 8:31 am

    How long will this stay good in the refrigerator! It is just my husband and I so we don’t eat a big meal.

Leave a Reply

Your email address will not be published. Required fields are marked *