Japanese Salad

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I found this Japanese Salad recipe in a fundraising recipe book from a small town in Saskatchewan. Fundraising recipe books are usually packed full of great family recipes. There are quite a few steps in preparing this salad but trust me – it’s worth every minute of preparation! It’s a great way to eat your daily dose of vegetables too. This is a perfect dish for a potluck, a summer BBQ or any family meal. Try to wait to put on the dressing until right before you serve it.

Japanese Salad

Japenese Salad

Japanese Salad Recipe:

Japanese Salad
This is an easy salad to make, great for making sure you get your daily intake of veggies, and it tastes delicious.
  • ½ cup sliced almonds
  • 2 tablespoons sesame seeds
  • 1 bag broccoli coleslaw
  • 2 cups sliced fresh mushrooms
  • .5 cup chopped green onions
  • ¼ cup sunflower seeds, unsalted
  • 1 package Ichiban noodles, broken
  • Dressing:
  • 1 season package from Ichiban noodles
  • ¼ cup vegetable oil
  • 3 tsp soya sauce
  • 3 tablespoons vinegar
  • 1 tablespoon sugar
  1. Toast almonds & sesame seeds in 350F oven for 5 minutes.
  2. Remove, set aside and add remaining ingredients.
  3. Mix all dressing ingredients together and pour over salad.
  4. TIP: Wait until right before the salad is served before adding the dressing.

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Japanese Salad


The salad above is paired with a delicious pulled pork sandwich.

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6 thoughts on “Japanese Salad”

  1. We had this with barbecued ribs and stuffed potatoes and it was very tasty! I will definately be making it again. My only question is do you add in the 2 full cups of green onion? It seemed a bit much to me, so I only did about 1 cup and also added in some julienned red pepper.

    • Hello Chantelle! Oh my goodness, 2 cups of onions would be a lot! Thank you for pointing that out to me – it should actually say “.5 cup”. I do like green onions but not enough for two cups in the salad. {wink} I’m glad to hear that you enjoyed it!


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