Total Time
Prep 10 mins
Cook 0 mins

Something different and alternative when the barbecue/cookout season gets going and you're tired of potato salad and plain coleslaw.

Ingredients Nutrition


  • 16 ounces shredded cabbage (I use the bagged coleslaw mix)
  • 23 cup sunflower seeds
  • 12 cup slivered almonds
  • 3 bags oriental-flavor instant ramen noodles, broken,not cooked,reserve seasoning packets for dressing
  • 1 bunch green onion, sliced,including greens

  • 12 cup oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons sugar
  • 2 teaspoons pepper
  • 3 packages seasoning from oriental-flavor instant ramen noodles


  1. Combine salad ingredients in large salad bowl.
  2. Mix dressing and toss with salad immediately before serving.
Most Helpful

needed a salad that would keep in the heat-- what a hit this salad was. We enjoyed so much that we couldn't stop eating it. Thank you for the help! sandystuds

sandystuds July 20, 2009

Have made this for potluck and received great comments. I substituted rice wine vinegar. I mix with oil and pour over noodle mixture right before serving.

Bettzee March 11, 2009

Have made this several times and we do love this salad. I like to lightly toast the slivered almonds before adding to the salad. I've needed to substitute mild rice vinegar for the red wie vinegar if I'm out, and the salad still tastes great. Thank-you for making this recipe available on Zaar.

Kate57 August 13, 2007