Sweet and Crunchy Salad Recipe - Allrecipes.com
Sweet and Crunchy Salad Recipe
  • READY IN hrs

Sweet and Crunchy Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    2 hrs 30 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Sep 26, 2003

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.

 
Most Helpful Critical Review
Jan 22, 2003

This salad is missing something. It just does not have enough zing for me.

 
Feb 09, 2011

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.

 
Sep 20, 2003

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

 
Jun 26, 2004

This is one of the best recipes I've made off this site. I took it to a family reunion today & got many requests for the recipe & I come from a family of very good cooks! I made a few changes--I left out the cashews and added 3 tablespoons of toasted sesame seeds, 1/2 cup of toasted sliced almonds and 1/4 cup of chopped cilantro. I used the oriental flavor ramen mix which gave the dressing a delicious taste--similar to the dressing from a restaurant's Asian salad. You definitely do not need to soak the ramen noodles first unless you plan to serve the salad immediately after making it. I defintely plan to make this salad again for summer potlucks and as a main dish for my family with the addition of cooked chicken or shrimp. Awesome recipe!!

 
Jul 12, 2003

Light and refreshing. The oranges are a good addition. I only made 1/2 the recipe because I wasn't sure I would like this, but it was great. I like the ramen noodles on the crunchey side, so I only soaked them for 5 minutes. Next time I might try not soaking them at all, and I will try it with the oriental flavor noodles. The only thing keeping me back from straight 5 stars is the kid rating section...some kids might like this, but my kids, who are the world's most picky, won't even try it. Their loss!

 
Sep 20, 2003

This is the absolute best salad ever. My husband had four helpings. We had some left overs, but not for long. This a real keeper. I used brown sugar substitute instead of sugar for the dressing. I would not change another thing about this receipt. THE BEST!! Can't wait to make it for company. Thank you for sharing.

 
Aug 23, 2006

This recipe makes a great quantity. I get asked for the recipe often. I used one package of ramen noodles and added 1 cup bean sprouts, 1/2 cup chopped fresh snow peas, 2 tbsps. cilantro and 1 tsp. ginger. I substituted peanuts for cashews.

 

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Nutrition

  • Calories
  • 612 kcal
  • 31%
  • Carbohydrates
  • 76.1 g
  • 25%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 489 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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