Oriental Coleslaw | Midwest Living

Oriental Coleslaw

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Oriental Coleslaw

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  • Makes: 12 servings
  • Start to Finish 15 mins

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Uncooked ramen noodles, almonds, and sunflower nuts add extra crunch to this side salad. Quick to prepare and easy to tote, it's an obvious choice for potlucks and camping.


  • 1 16 - ounce package shredded cabbage with carrot (coleslaw mix)
  • 4 green onions, thinly sliced
  • 1 3 - ounce package chicken-flavored ramen noodles, broken up
  • 1/2-3/4 cup slivered almonds, toasted
  • 1/2-3/4 cup sunflower nuts
  • 1/2 cup salad oil
  • 1/3 cup vinegar
  • 1 tablespoon sugar
  • 1/8 teaspoon ground black pepper
  • Sliced green onion (optional)


  1. Up to 1 hour before serving, combine coleslaw mix, green onions, ramen noodles (save seasoning-mix packet for the dressing), almonds, and sunflower nuts in a salad bowl. Cover and chill in the refrigerator until serving time.
  2. In a screw-top jar, combine cooking oil, vinegar, sugar, pepper, and seasoning mix from the package of noodles. Cover and shake. Chill in the refrigerator until serving time.
  3. At serving time, shake dressing again; pour over salad and toss to coat. If you like, garnish salad with sliced green onion.

Nutrition Facts

(Oriental Coleslaw)

Servings Per Recipe 12, calcium (mg) 37, cal. (kcal) 192, vit. C (mg) 14, vit. A (IU) 874, Potassium (mg) 160, Fat, total (g) 16, pro. (g) 4, chol. (mg) 0, iron (mg) 1, sugar (g) 3, sat. fat (g) 2, fiber (g) 2, carb. (g) 10, Trans fatty acid (g) 0, sodium (mg) 136, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 34, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Riboflavin (mg) 0, Thiamin (mg) 0

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