I didn’t grow up eating coleslaw or many forms of cabbage. That all changed when I discovered this Oriental salad. The crispy cabbage combined with the crunch of ramen noodles and the tangy vinaigrette dressing are a perfect flavor combination.
Do you know the salad recipe I mean? Sometimes it’s called Chinese salad or Oriental coleslaw. I like to keep things simple and call it Oriental salad. Whenever I see bags of coleslaw (cabbage) mix on sale, I buy a bag so I can myself this salad. It’s so good!
The only negative thing about this recipe is that it makes a big bowl of salad. Once you pour the dressing on, you need to promptly eat it all. That’s a problem when you’re the only one in your house who likes Oriental salad.
For that reason, I came up with an easy way to make myself a single serving of Oriental salad. You can use this recipe to make a complete recipe or you can mix up a small bowl whenever the craving strikes. The difference with the single serving is that you keep your dressing in a jar until you’re ready to eat the salad.
I know. It’s a simple trick but so handy! Now, I mix up the dressing in a small mason jar and store it in the fridge. Whenever I’m ready for some Oriental salad, I pour my cabbage in a bowl, crunch ramen noodles over it and pour some dressing on it. In a matter of seconds, I have a bowl of salad waiting for me.
If you already have a favorite recipe for Oriental salad, you can use yours. Just mix your dressing and keep it separate! If you haven’t tried this salad before, give my single serving recipe for Oriental salad a try. It’s the perfect sweet and tangy mixture for summer time salads.
1 bag (1 pound) shredded coleslaw
1 package (3 oz) ramen noodles, chicken flavored
1/2 cup toasted silvered almonds (optional)
1/2 cup canola oil
3 tablespoons vinegar
3 tablespoons sugar
1/4 teaspoon soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
Flavor packet from ramen noodles
Pour shredded cabbage into a bowl. Break up ramen noodles and sprinkle some over the top. Add almonds, if desired.
Combine all dressing ingredients in a small mason jar. Adjust soy sauce to taste. Cover and shake jar to combine all ingredients.
Pour a tablespoon or two of dressing over a single serving bowl of salad. If making the whole bag of coleslaw, use the whole jar of dressing. Toss the cabbage to coat with dressing before serving.
Store leftover dressing in the refrigerator until ready to use again. Ramen noodles can also be stored in the refrigerator until needed next.
Enjoy your Oriental salad!Print