Asian Salad

Asian Salad

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Linda Owens


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


★★★★★ 1 vote

8 - 10
30 Min
5 Min


  • 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

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

How to Make Asian Salad


  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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