Asian Salad

Asian Salad

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Linda Owens

By
@HomeSeasonings

I make this about once a month at home. Its always a winner.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8 - 10
Prep:
30 Min
Cook:
5 Min

Ingredients

  • 1 pkg
    coleslaw mixture (green cabbage, purple cabbage, carrots
  • 2
    green onions
  • 1 small
    pkg sliced almonds* - toasted
  • 1 small
    pkg sunflower seeds*
  • 2 pkg
    beef ramen noodles - crunched up
  • DRESSING

  • 1/4 c
    vegetable oil
  • 1/3 c
    vinegar
  • 1/2 c
    sugar
  • 2 pkg
    beef flavoring from ramen noodles

How to Make Asian Salad

Step-by-Step

  1. Toss together all ingredients for the salad. Be sure to break up the dry noodles into small pieces. The almonds* should be lightly toasted. We like the crunch of the noodles and the nuts, so generally use more almonds* and sunflower seeds* than this reciep calls for.
  2. For the Dressing:
    Mix together the ingredients. If you are serving the salad immediately, pour over the mixture. If serving later, mix ingredients in a jar with a lid and refrigerate salad and dressing. Just before serving, shake dressing well, pour over salad and toss.

Printable Recipe Card

About Asian Salad

Course/Dish: Other Salads



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