Also known as Asian Salad or Ramen Noodle Salad, this is one of those recipes that everyone has some version of. There are lots of variations out there, so what I have done is to give you my old standard, and also a few of the most popular variations. This recipe makes a large amount, so save it for when you are taking something to a potluck, or when you are expecting lots of company. Enjoy!
This version of Oriental Salad has sliced, toasted almonds and sunflower seeds in it, instead of the chow mein noodles.
And this one is our traditional favorite one.Whichever version you chose, your family will gobble it up.
There are as many variations of this recipe as there are cooks out there. Any way you make it, I’m sure it will be a hit. Remember that it makes a large amount, so save the recipe for when you need to take something to a potluck, or when you are expecting a lot of company.
- 1 small head cabbage, shredded or chopped fine (or use one large or two small bags of pre-cut coleslaw)
- 1 large carrot, grated (only if you aren’t using the pre-made coleslaw)
- 2 cups fresh bean sprouts
- 2 cups fresh sliced mushrooms
- 2 – 3 green onions, sliced fine
- 1 package Ichiban noodles, crumbled (Ramen soup noodles, regular flavour)
- ½ bag (or 1 can) chow mein noodles, about 2 cups (these are dry crispy noodles)*(see note)
- ¼ cup salad oil
- ¼ cup water
- ¼ cup soy sauce
- ¼ cup seasoned rice vinegar
- Ichiban seasoning packet
- ¼ tsp fresh ground pepper
- Mix all salad ingredients together in a large bowl.
- Mix all dressing ingredients together and pour over salad. Toss and serve immediately. It will keep for a day or so, but the crispy noodles get soggy so the texture is not as nice after sitting for any time.
- Makes a large amount.
- 1/4 cup cider vinegar
- 3/4 cup vegetable oil
- 1/2 cup white sugar
- Ichiban seasoning packet
- 2 Tbsp soy sauce
- 2 Tbsp seasoned rice vinegar
- 2 Tbsp water
- ½ tsp sesame oil
- 2 tsp Maggi liquid
- ¼ tsp fresh ground black pepper
- ½ tsp Hot Garlic, Ginger & Chili Paste (in a jar)
There are as many variations of this recipe as there are cooks out there. Lots! One of the most popular versions leaves out the chow mein noodles and instead uses 1 cup sliced or slivered toasted almonds and 1 cup sunflower seeds. I also noticed that others leave out the mushrooms, but that is just a personal preference. I’ve even seen a version that used broccoli slaw instead of cabbage slaw. As for dressings, besides my old standard, I have provided a popular dressing recipe that uses no soy sauce at all (Dressing #2), and a light version that I created that is quite spicy but doesn’t use the seasoning package from the ramen noodles (because that is where the fat and MSG hides). (Dressing #3.) Try any of these suggestions, or just make it as written. Enjoy!