Crunchy Oriental Coleslaw Salad

Kim Biegacki


This is a wonderful crunchy coleslaw salad with 2 kinds of cabbage with sunflower seeds and almonds too. It is a really healthy salad and super easy to make. It can be made several hours in advance if need be. I love the crunchy, munchy, chewiness of this salad. This is my own rendition of a very simple recipe I started out with years ago and I have just kept adding goodies to it.

Hope you enjoy the crunch.
Will take a pic next time I make it.

★★★★★ 3 votes
16 servings at least
15 Min
No-Cook or Other



head of savoy cabbage, shredded (or your favorite)
head of purple cabbage, shredded
5 - 7 medium
green onions, chopped
1/2 - 3/4 c
carrots, shredded or matchsticks
1 c
almonds, slivered or sliced
1/2 c
sunflower seeds
2 pkg
oriental ramen noodles
2 Tbsp
sesame seeds, toasted or plain (for top of salad before serving)


1 c
1/2 c
seasoned rice vinegar
1/4 c
sugar (or more according to your taste)
2 Tbsp
soy sauce
1/2 Tbsp
sriracha hot chili sauce (optional)
1/2 - 1 Tbsp
oriental flavoring mix from packet of noodles
salt and pepper to taste


1Chop up your 2 different cabbages
2Mix the ingredients of your salad dressing and pour into a glass jar w/lid and shake till it is combined or use a wire whisk to combine.
3Add all your ingredients for your salad except for sesame seeds and toss together in a bowl.
4Pour some of your dressing over salad and toss and then decide if you need more or not. Just before serving add your sesame seeds to the top for garnish.
5If I am taking this salad to serve at a picnic I wait about an hour before serving to add the ramen noodles and sesame seeds on top. Here is the finished salad we served today for the 4th of July at my parents camp in Cooks Forest. It is such a colorful and crunchy salad.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy