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 Recipe:
- 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
- 1 season package from Ichiban noodles
- ¼ cup vegetable oil
- 3 tsp soya sauce
- 3 tablespoons vinegar
- 1 tablespoon sugar
- Toast almonds & sesame seeds in 350F oven for 5 minutes.
- Remove, set aside and add remaining ingredients.
- Mix all dressing ingredients together and pour over salad.
- TIP: Wait until right before the salad is served before adding the dressing.
For more delicious recipes, check out our special Recipes page. We have more appetizers, main dishes and my favorite part of any meal – the desserts! Since I write a lot about parties and entertaining, most of the recipes featured on Moms & Munchkins are perfect for entertaining.
The salad above is paired with a delicious pulled pork sandwich.
Do you have a favorite salad recipe? How do you make sure to eat your daily recommended dose of vegetables? Let us know in the comments below.