Oriental Salad Recipe with Sweet & Sour Dressing

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Oriental Salad Recipe with Sweet & Sour Dressing is crunchy, flavorful, easy to make, and full of nutrients!

This salad is good served with Orange & Jalapeno Marinaded Grilled Flat Iron Steak!

PIN Oriental Salad to make later!



This recipe is very easy and makes a lot. You can easily double or triple it to serve more without much trouble. It travels well and is great for potlucks and barbecues.

I prefer to make this salad a few hours in advance omitting the ramen noodles. I like them to remain crunchy. When you’re ready to serve, add the ramen and salad dressing and toss. That’s it.

This is a healthy and versatile salad that goes well with any main dish. As well, to turn it into an entree salad add protein like grilled chicken, steak, or shrimp.



Typically, really good salads have contrasting textures. For instance, crunchy lettuce, nuts, and/or croutons paired with something creamy like avocado or the salad dressing. Chewy craisins or other dried fruit is good too.

As well, stand-out salads have one bold flavor and a hint of sweetness. Sometimes an ingredient hits a couple of different of these qualities. For this salad, the dressing serves both bold flavor and slightly sweet. Another example, if you add blue cheese to a salad it would definitely be a bold flavor as well as have a creamy texture.

Now, when you’re thinking about putting a salad together, remember these very versatile ‘rules’ for the best possible salad.




The dressing for this salad is Red Wine Vinaigrette. It’s easy to mix together. I like to make it a day ahead of time and store it in an airtight container in the refrigerator until I’m ready to eat.

However, you can certainly purchase Red Wine Vinagrette. (Click for my recommendation.)


I updated this post from an earlier version dated January 23, 2013. I made new photos and simplified the recipe instructions.

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  4. Potsticker Pasta Salad
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Oriental Salad with Sweet & Sour Dressing

An easy, bright, salad with broccoli and ramen noodles.
Author: Paula
5 from 3 votes
Print Pin Rate

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Prep Time: 5 minutes
Cook Time: 1 minute
Servings: 6 servings
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  • ¾ cup olive oil
  • 3 teaspoons soy sauce
  • ½ cup sugar
  • ½ cup red wine vinegar
  • salt and pepper to taste


  • 1 cup walnuts chopped
  • 1 package ramen noodles uncooked & broken up (discard flavor packet)
  • 3 Tablespoons butter
  • 1 head lettuce Romaine or Iceberg lettuce torn into pieces
  • 2 medium green onions sliced
  • 2 cups broccoli florets


  • Dressing
  • In a mason jar, pour all dressing ingredients close the lid and shake vigorously for 30 seconds. Use the desired amount on Oriental Salad.
  • Refrigerate leftover dressing in an airtight container for up to 1 week.
  • Salad
  • Heat a saucepan to medium. Melt butter. Cook walnuts and noodles in butter until toasted.
  • Layer lettuce in a bowl. Top with onions, broccoli, nuts, and noodles.
  • Pour salad dressing over the salad and toss before serving.


Calories: 498kcal | Carbohydrates: 22g | Protein: 4g | Fat: 46g | Saturated Fat: 9g | Cholesterol: 15mg | Sodium: 231mg | Potassium: 207mg | Fiber: 2g | Sugar: 18g | Vitamin A: 404IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 1mg
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  1. The picture posted also has stick carrots and purple cabbage. But you don’t post those ingredients in your recipe. Why not? Just curious. It does look delicious tho!!

  2. Yum! I just saw your link over at Marvelous Monday's link party from This Gal Cooks and thought I'd stop by and pin it so I can try it later 🙂

    I'd love for you to link up a few recipes at my weekend link party @The Weekend re-Treat

    Hope to see you there,

  3. Following from the blog hop. My daughter's two favorite things romen noodles and salad, I think I found a new dinner dish.

  4. I'm not normally into salads, but this is the second one in a week that you've posted that looks amazing! You might make a convert out of me yet 😉

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!