Oriental Salad Recipe

Name: Oriental Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1/3 c. rice or cider vinegar; 1/4 c. sugar; 2 1/2 Tbsp. vegetable oil; 2 Tbsp. honey; 2 Tbsp. low-sodium soy sauce; 1 Tbsp. butter or margarine; 1/4 c. slivered almonds, toasted; 2 Tbsp. sunflower seed kernels; 2 (5 oz.) pkg. Ramen noodles, crumbled; 8 c. shredded nappa Chinese cabbage; 2 c. shredded carrots; 1 c. thinly sliced green onions (optional)

Servings: persons

1/3 c. rice or cider vinegar
1/4 c. sugar
2 1/2 Tbsp. vegetable oil
2 Tbsp. honey
2 Tbsp. low-sodium soy sauce
1 Tbsp. butter or margarine
1/4 c. slivered almonds, toasted
2 Tbsp. sunflower seed kernels
2 (5 oz.) pkg. Ramen noodles, crumbled
8 c. shredded nappa Chinese cabbage
2 c. shredded carrots
1 c. thinly sliced green onions (optional)

1
Combine first 5 ingredients in a small saucepan.
2
Bring to a boil and cook for 1 minute, stirring constantly.
3
Spoon mixture into a bowl; cover and chill.
4
Melt butter in a large nonstick skillet over medium-high heat.
5
Add almonds, sunflower kernels and noodles, tossing occasionally.
6
Spoon mixture into a large bowl; cover and chill.
7
Add vinegar mixture to noodle mixture; let stand 15 minutes.
8
Add cabbage, carrots and onions, tossing to coat. Yield:
9
12 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 c. rice or cider vinegar, 1/4 c. sugar, 2 1/2 Tbsp. vegetable oil, 2 Tbsp. honey, and more.

Yes, Oriental Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oriental Salad

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