Asian Salad

★★★★★ 1 Review
HomeSeasonings avatar
By Linda Owens
from Rockdale, TX

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

serves 8 - 10
prep time 30 Min
cook time 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

  • 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.

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