Real Recipes From Real Home Cooks ®

crunchy oriental coleslaw salad

(3 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

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 ratings)
yield 16 servings at least
prep time 15 Min
method No-Cook or Other

Ingredients For crunchy oriental coleslaw salad

  • 1/2
    head of savoy cabbage, shredded (or your favorite)
  • 1/2
    head of purple cabbage, shredded
  • 5 - 7 md
    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

How To Make crunchy oriental coleslaw salad

  • 1
    Chop up your 2 different cabbages
  • 2
    Mix 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.
  • 3
    Add all your ingredients for your salad except for sesame seeds and toss together in a bowl.
  • 4
    Pour 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.
  • 5
    If 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.