Oriental Coleslaw

Angie Cox Recipe

By Angie Cox AngieCox

15 Min
No-Cook or Other

The first time I seen this was at an office potluck, and I thought ewwww. But let me tell you after I tried it, it quickly became one of my favorites. It's delicious and EASY!

pinch tips: Slow Cooker/Crock Pot Hints

Blue Ribbon Recipe

Notes from the Test Kitchen:
The crunchiness of the noodles and nuts really adds something special to the light, fresh taste of this slaw. This would be a great choice to take along on your next picnic... since it uses no mayonnaise!


1 c
sunflower seeds (plain)
2/3-1 c
slivered almonds (plain)
2 pkg
chicken ramen noodles w/ seasoning pks
1 pkg
coleslaw (any type)
1/2 c
vegetable oil
1/4 c
3 Tbsp
white vinegar

Directions Step-By-Step

In a container with a tight lid, combine the oil, sugar, and vinegar with the contents of the seasoning pack(s).
Place slaw in large bowl. Crush the ramen noodles add the almonds and sunflower seeds. Cover the container and shake well to blend the dressing
Pour the dressing over the salad, add the sunflower seeds and almonds, and toss to combine.
Let set in fridge for about 30 minutes before serving (just as good the next day too).

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: Asian
Other Tag: Quick & Easy

You May Also Like:


dawn kruse ebbybox
Apr 21, 2010
I make this salad for all picnics and get togethers. My friends just love it!!!!
Pam Robbins QueenOfTheRange
Apr 22, 2010
Love this salad! I've been making this for years exactly as written, with one exception. I use the oriential noodle mix instead of chicken. Tastes more Asian, and I've used red cabbabe mix too!!
Laura Tokar luvtocreate
Apr 24, 2010
Whenever we have a potluck at work of even family reunions, someone always ends up bringing this dish...it IS good!
Denise Houghton Benmom
Apr 24, 2010
I make this salad but use napa cabbage!
Sandy Gavin sgavin
May 1, 2010
I am so glad to see this recipe. My Mom used to make this & I loved it but did not have the recipe. The only bad thing about this is the noodles get soggy so it does not hold well for leftovers - but there usually aren't many anyway.
Karen Redick Karensews2
May 29, 2010
I love this salad, and so does everyone who tries it. Mine has a few variations, and it's the best I've ever tasted. I 1st got the recipe when I had to help clean up after a PTO luncheon and we had to take things home to wash. I took that bowl, and when I returned it, I asked for the recipe.
Mine uses red wine vinegar, and uses peanuts instead of almonds. It also calls for green onions to be sliced into it. It calls for 2 lbs. of slaw, and I usually use 1 chicken and 1 oriental Ramen noodle flavors.
My family loves the leftovers, and I've even heated some to eat it. Not bad!
Kitchen Crew JustaPinch
Jun 25, 2010
Janet awarded this recipe a Blue Ribbon!

The crunchiness of the noodles and nuts really adds something special to the light, fresh taste of this slaw. This would be a great choice to take along on your next picnic... since it uses no mayonnaise!
Patty Remer seraphim1973
Jun 27, 2010
I love this salad. I lightly toast the noodles and almonds to bring out their flavor. YUM!
Charisse Golden bmblbee
Jul 8, 2010
Years ago I shared my mother-in-law's recipe of this salad, which she called Crunchy Cold Slaw, with my mother. Over the years Mom's salad was renamed Funeral Salad because it was the dish she always provided for the family meal after the funeral and someone always asked for Mom's recipe.
mickie olivarez sfsolivarez9
Jul 25, 2010
This salad was a big hit, i now have special requests for future parties!
Nancy McKinzie Nancy25
Nov 22, 2010
I love this recipe, too. I keep the noodles, almonds and seeds in a bag, the oil mixture in a container and the slaw separate and just put it all together, enough for just myself, 30 minutes before I want to eat it so the noodles won't get soggy if I make too much.
Jami McLamb JoJo0208
Dec 6, 2010
This is an old family favorite! We use beef noodles and add a little garlic powder and green or red onions! Yum!!
Jan 4, 2011
Congratulations on winning the Blue Ribbon. Post more recipes
Wendy Rusch snooksk9
Jan 4, 2011
congrats on the ribbon! I make this salad, using broccoli slaw and chopped roasted salted almonds...mmmmmmmmmmmm
Melissa Varady mvaradyteach
Jan 4, 2011
Congratulations on the blue ribbon! I (like so many other commentators) have made this salad on several occasions. I love it, and I often double the recipe and hope for leftovers. My changes are oriental ramen for chicken ramen, brown sugar ii place of regular sugar, and I also add a bunch of cut up green onions. Also, I usually mix everything ahead of time, except I add my noodles just before serving so they are nice and cruchy. Yum! This is my summer potluck recipe, but I want some now!