Oriental Salad


1 pkg broccoli salad
1/3 cup sunflower seeds
1 cup chopped almonds
2 pkgs ramen noodles (oriental flavor) crushed
1/3 cup cider vinegar
3/4 cup canola oil
1/4 cup sugar
1 bunch scallions (green onions) chopped
2 packs seasoning (from ramen noodles)
Shake dressing well; then pour over salad and mix well


If taking this salad to an outing: Put the sunflower seeds, chopped almonds and ramen noodles in individual zip lock bags. When you are ready to eat, mix the bagged ingredients into the broccoli slaw. *Shake the dressing well, before mixing into the prepared salad.


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Re: Mad Hatter’s Salad 1 (16


Mad Hatter’s Salad

1 (16 ounce) package coleslaw mix

8 green onions, chopped

1/2 cup butter or margarine

1 head fresh broccoli, cut into florets

2 (3 ounce) packages chicken flavored ramen noodles

1 cup slivered almonds

1 cup unsalted sunflower seeds

1/2 cup white sugar

1/4 cup apple cider vinegar

1/2 cup vegetable oil

1 teaspoon soy sauce


In a large bowl, toss together the coleslaw mix, green onions and broccoli. Set aside.

Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.

In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend.

Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.


This can be made ahead of time, just keep the mixtures separate until serving time. I always put the mixtures in big re-sealable bags and put in a big bowl right before serving time.