Oriental Salad!

Sometimes I just crave something savory with a slightly sweet, slightly tangy and that’s full of zip. Well, this Oriental Salad seriously meets the need. It’s simply that sweet and sour thing going on with this salad. Nice.

Perfect made the day before, because It’s one of those dishes that get better when you let it marinade for several hours, just remember to wait and add the crispy noodles just before serving. It’s so simple to make and a great take along to any picnic or party.

I have to admit, my one vice with this recipe, is that I could drink the dressing straight. Yup, it’s crazy tasty good! So flavorful and screaming eat me now. Just make sure to grab your fair share before anyone else gets their paws on it …. as you run for the hills, fending off the party goers.

Don’t forget to save your noodles to make this incredibly flavorful lunch, DIY Thai Coconut Chicken Pot Noodles!

Oriental Salad

Yield:

Prep Time: 20 minutes

Total Time: 20 minutes

Full of bright flavors and a dressing you'll want to drink on it's own, Oriental Salad, a great take along to any party or picnic.

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Ingredients

Salad:

• 1 lb bag already shredded Cole Slaw
• 1 cup Slivered Almonds, toasted
• 2 cup Sunflower Seeds, toasted
• 2 bunches Spring Onions, diced
• Chow Mein Noodles, (about 1/3 - 1/2 of a 5 oz can) the crunchy ones in the can

Dressing:

• 1/2 cup Olive Oil
• 1/2 cup Canola Oil
• 2 Tbls Sugar
• 2 Tbls Balsamic Vinegar
• 2 packs of Ramen noodles soup mix (1 Chicken flavored and 1 Oriental flavor), using only the seasoning packets from each soup mix.

Instructions

1. In a dry skillet, over medium low heat gently toast the Almonds and Sunflower Seeds until just starting to turn golden, but don't leave them for a minute because they can burn easily.
2. In a large bowl, add the shredded Cole Slaw, toasted Almonds and Sunflower Seeds and diced Spring Onions.
3. In another small bowl, mix together the Oils, Sugar, Vinegar and only the seasoning packets out of the Ramen noodles soup mix. Mix well and set aside.
4. Generously drizzle the dressing over the salad and blend in well.
5. Cover and chill until ready to serve. Just before serving toss in about half of the can of Chow Mein crunchy noodles and give it another good toss and serve.

Notes

I don't use the noodles from the Ramen noodle mix for this recipe because they end up becoming too soggy, whereas the Chow Mein crunchy noodles keep there crunch and lend a great texture to the salad. I do save the Ramen noodles to make this amazing on the go lunch, DIY Thai Coconut Chicken Pot Noodles.

Stacey Doyle

Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.