Ramen-Sesame Oriental Salad

READY IN: 20mins
Recipe by Tinkerbell

My version of the oriental salad my mom made while we were visiting over the Christmas holiday. My son could live off this salad! It's super easy and tastes great. Definitely a good summer picnic salad, as it's served cold and doesn't contain mayo. I hope you enjoy it as much as we do!

Top Review by Tarteausucre

Very yummy made this for dinner. Threw in a few bits of jullienned carrots, red pepper and cucumber. I baked the chicken with a rub of ginger, garlic, lemon grass, salt and pepper. It mellowed for an hour (before we grew too hungry) The only change was I used 1 tsp salt and I would cut back a bit on the oil otherwise I can't wait for lunch tomorrow. Made for ZWT 6

Ingredients Nutrition

  • For Dressing

  • 34 cup olive oil
  • 2 teaspoons sesame oil
  • 4 tablespoons sugar
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 6 tablespoons rice wine vinegar
  • For Salad

  • 2 (3 ounce) packages ramen noodles (uncooked & without seasoning packet)
  • 12 head green cabbage (finely grated or sliced)
  • 12 head purple cabbage (finely grated or sliced)
  • 3 green onions, sliced
  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons sliced almonds
  • 2 cooked chicken breasts, shredded


  1. In a large bowl, whisk together all the dressing ingredients.
  2. Add the salad ingredients and toss to coat.
  3. Refrigerate for 4 hours. Serve.

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