How to make the best oriental salad with ramen noodles – With an easy Asian vinaigrette dressing, this is basically Chinese coleslaw with crunchy noodles and healthy cabbage and sesame seeds.
I’ve had this Oriental Salad with Ramen Noodles at lots of different picnics and potlucks, and I have always loved it. It has a tangy vinaigrette dressing and lots of crunchy cabbage, dry ramen noodles, and water chestnuts. I liked it so much that I made up my own recipe similar to all those that I’ve tried.
This recipe is so versatile and transports really well, which is why it’s such a big hit at summer BBQs and picnics. It always gets rave reviews, and now that I make it myself, I get asked for the recipe every single time I make it.
If you’re making this salad the night before (which I always recommend), leave out the Ramen noodles, almonds, and sesame seeds until the last minute. They will get soggy if left in the dressing too long and especially if they go in the fridge.
How to make Oriental Salad with Ramen Noodles
- First, toast the sesame seeds and almonds. Spread them on two separate baking sheets and bake at 275º, 5 minutes for the sesame seeds and 10 to 15 minutes for the almonds. Cool completely before adding to the salad.
- Next, mix the salad. Combine the green and red cabbages, carrots, green onions, water chestnuts, raisins, and shredded chicken breast in a large bowl.
- Whisk together the vegetable oil, rice wine vinegar, sugar, and the seasoning packets from the ramen noodles. Pour over salad and toss to coat thoroughly.
- Chill for up to 8 hours to allow the flavors to blend.
- Add the almonds, sesame seeds, and crushed ramen noodles immediately before serving.
A shortcut for this salad
Because we all like shortcuts, am I right?
If you don’t have the time or inclination to shred your own cabbage and carrots, look for a couple of bags of coleslaw mix at the grocery store. It will contain a blend of green and red cabbage and usually carrots, too. Instant salad!
A substitution to try
I love cilantro, and I think it goes really well with this salad. You can either add 1/4 cup to all the other ingredients in the salad, or you can substitute 1/2 cup for the green onions. It’s good both ways.
A free cookbook? Yes, please!
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