Sweet and Crunchy Salad

Sweet and Crunchy Salad

151 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    2 h 30 m
Recipe by  Louise

“This is an easy and delicious summer salad. I usually double the recipe for parties. You can also use oriental flavored ramen noodles, if you like.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. Place noodles in a bowl of warm water and soak for 15 minutes or until soft.
  2. Whisk together the oil, sugar, vinegar and seasoning packs.
  3. Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.
  4. Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.

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Reviews (151)

Rate This Recipe


I really liked this salad! I didn't soak the noodles at all--they soften up in the marinade enough and wanted it crunchy. Used oriental ramen instead of chicken and since I like lots of dressing, added the mandrin juice to the mix. If you double this recipe, make sure you have a seriously huge bowl. I made this for an office dinner and while I loved it, no one really said much, so.......4 stars. As a leftover, the noodles and cashews get soft but it's still very good. I'm planning on making this for Thanksgiving for my more sweet-toothed family. And can anyone tell my why you must use white wine vinegar instead of plain 'ol white vinegar? If anyone is interested, a single recipe of this salad cost about $7.00.

Mary Jo

Mary Jo

This recipe ROCKS! It was VERY easy to make and tasted amazing! dont lisetn to the others though..soak the noodles well as the recipe states. Will be making this one again.



I made this for my family. I used sliced almonds instead of cashews and didn't soak the noodles, everyone raved.

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Amount Per Serving (5 total)

  • Calories
  • 612 cal
  • 31%
  • Fat
  • 31.2 g
  • 48%
  • Carbs
  • 76.1 g
  • 25%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 489 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Chinese Cabbage Salad I


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Sweet and Crunchy Pea Salad