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Crunchy Oriental Salad


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Crunchy Oriental Salad 1 Picture


  • 1/2 Head of Iceberg Lettuce
  • 1/2 Head Cabbage
  • 2 Cups of Water chestnuts, sliced and drained
  • 1 Cup of Green Onion - Sliced
  • 1/2 Cup Salad Oil, NOT Olive Oil
  • 4 Tblsp of Sugar
  • 1 Tsp of Salt
  • 1 Tsp of Pepper
  • 8 Tblsp of Vinegar, 5 of Balsamic and 3 White Vinegar
  • 2 Packets seasoning mix from Ramen Noodles
  • 2 Packages of Noodles, Ramen, or Oriental
  • 3 Tblsp of Sesame Seeds
  • 1-1/2 Silver Almonds
  • 3 Tblsp of Sesame Oil


Servings 6
Preparation time 20mins
Cooking time 35mins


Step 1

Shred the lettuce and cabbage with a knife. Add onions if you use them. Add water chestnuts an refrigerate. Mix or shake oil, sugar, salt, pepper and vinegar in a jar and refrigerate. Crumble noodles. Brown noodles, almonds and sesame seeds, in sesame oil, being careful to stir constantly or they will surely burn. Coo and store in container until needed. To make salad, combine all ingredients just before serving so that it will stay crunchy. Start with a small amount of dressing and add to suit taste as you may not want to put all dressing on the salad.


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