Eat Smart  |  Posted 10.29.14

Crunchy Asian Salad

Crunchy Asian Salad

This salad features the crunch of uncooked ramen noodles and shredded cabbage. For a more colorful presentation, choose a coleslaw blend of red and green cabbage and shredded carrots.

For variety, add pineapple chunks, sliced almonds, or sesame seeds.

Crushing the ramen into small pieces while it's still in the package keeps the mess to a minimum. Reserve the seasoning packet to add to the dressing. The packet contains a lot of sodium, so add a little at a time until it suits your taste.

Olive oil is rich in monounsaturated fat, a heart healthy fat.

Makes 9 servings

Prep Time: 15 minutes or less
Total Time: 15 minutes or less


  • 1 (3 oz) package ramen noodles (chicken or other flavor), crushed, seasoning packet reserved
  • 3 cups (about half of a 10-ounce package) coleslaw mix
  • 3 scallions, thinly sliced
  • 1 (11 oz) can mandarin oranges, drained
  • 6 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp granulated sugar


  1. In a bowl, combine the ramen noodles, coleslaw mix, scallions, and oranges.
  2. In a separate bowl, combine the oil, vinegar, sugar, and ramen seasoning packet to taste. Add to the salad and stir gently to incorporate.

Nutritional Information Per Serving (about 1/2 cup): Calories 155, Total Fat 11 g, Total Carbohydrate 14 g, Dietary Fiber 1 g, Sugars 7 g, Protein 1 g, Sodium 210 mg

Recipe from "What to Eat During Cancer Treatment" by The American Cancer Society.