Oriental Salad
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.
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:
- ½ cup Olive Oil
- ½ 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
- 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.
- In a large bowl, add the shredded Cole Slaw, toasted Almonds and Sunflower Seeds and diced Spring Onions.
- 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.
- Generously drizzle the dressing over the salad and blend in well.
- 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.
