Total Time
Prep 10 mins
Cook 0 mins

I know there are a lot of other Oriental Slaw recipes out there but none of them are quite like this one. My mom makes this for every outdoor grilling function so I guess this is why I'm partial.

Ingredients Nutrition

  • 16 ounces Coleslaw
  • 2 (3 ounce) packages oriental-flavor instant ramen noodles, reserve flavor packets for dressing (the Top Ramen brand is vegan)
  • 4 ounces sunflower seeds
  • 2 ounces slivered almonds
  • 1 bunch green onion, sliced
  • Dressing (use reserved flavor packets plus)

  • 13 cup sugar
  • 34 cup oil
  • 14 cup vinegar


  1. I have had this with the noodles cooked and with them raw. Raw noodles gives the slaw more crunch, but I prefer them cooked. You can still have crunch with the seeds and nuts.
  2. Either way, mix together the slaw ingredients in a large container. Whisk together the dressing ingredients and pour over the slaw mixture. Toss together. Cover and refrigerate for an hour.
  3. If you're impatient you can eat it right away. Keeps for a few days, but it's never around long enough in my house to really find out it's shelf life.


Most Helpful

This was GREAT! The recipe I have been looking for! I changed one thing that has nothing to do with the ingredients, I brought the dressing to a simmer in a pan and let it cool. This seems to incorporate the oil a lot better and not oily. Thanks for posting!!

Cathy Pete August 07, 2009

Yummy good. I also would cut back on the oil a tad bit next time. I added left over, cut up chicken breasts to the salad/dressing mixture. Not knowing if there would be left overs, and fearing soggy noodles, we each added our own crunchy topping. I was also concerned about the seasoning packettes being too salty, not so, in fact, the taste was wonderful. A big hit here in this house and great for a hot day when one doesn't want to cook. Good job vegan mom.

IB Alumni June 16, 2008

vegan mom is right, there are a lot of oriental slaw recipes, but this one stands at the top of the stack. It is fantastic. I made it with the following slight changes. I used a little less oil and a little more vinegar. I made the very Asian-tasting sesame oil for about a third of the oil and used Rice wine vinegar to boost the taste. I also cooked the noodles. We will have this again! Made for the My Three Chiefs cooking game.

CaliforniaJan June 09, 2008

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