This crunchy ramen Asian coleslaw is an easy, Asian-inspired salad that whips up in minutes. It's one of the simplest and healthiest recipes I've tried, made with cabbage and ramen and served cold with a delicious, flavorful dressing that the whole family will love!
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Why You'll Love Ramen Noodle Coleslaw:
This is a recipe that I've seen about a million variations of over the years. I'm not even sure where my mom got it. But it's got a delicious flavor and whips up in minutes.
Asian ramen slaw is perfect when you remember you need to bring a dish to pass but forgot to plan ahead. I bought everything pre-chopped to make life easier, and it really wasn't that much more expensive!
The first time my mom made it, I was super skeptical. I mean, I love me some noodles, although I tend to enjoy my ramen cooked. But it's broken up so small that it isn't a jarring addition at all. In fact, it adds a satisfying crunch and texture and makes the overall salad more interesting.
I also love the flavor of the dressing. It has a tinge of sweetness mixed with a nutty flavor that only almonds and sesame seeds can deliver. Asian slaw with ramen is light and refreshing — the perfect summer side dish.
One word of advice: try not to dress the slaw until right before you eat it. As it sits, it absorbs the dressing and the noodles lose their crunch (and the overall flavor fades a bit overnight in general). You can always assemble everything and keep the dressing separate until you're ready to serve it.
Some other reasons I love this fun salad option:
- It's a unique update to regular coleslaw
- Full of delicious tastes and textures
- Perfect for potlucks
- Made with simple, wholesome ingredients
- No cooking involved (except for toasting the sesame seeds and nuts!)
Ingredient Information And Substitutions
- Shredded Cabbage- I'm using the bagged stuff to make things extra easy! If you're feeling ambitious, you can always buy a head of cabbage and shred it yourself. My store actually has a pre-shredded Asian mix that I love to use!
- Ramen Noodles- I like the soy ramen flavor for this recipe — but that said, there are tons to choose from and you can always use one of the others.
- Nuts and Seeds- Slivered almonds is my cut of choice along with sesame seeds. I like to toast these before assembling the slaw to bring our their naturally nutty flavors!
- Scallions- For a pop of color and flavor in the garnish.
- Dressing- I make a homemade dressing with apple cider vinegar, granulated sugar, vegetable oil, salt, pepper, and the ramen seasoning packet. So yummy!
How To Make This Asian Slaw Recipe
Step 1- Toast the almonds and sesame seeds.
Place the slivered almonds and sesame seeds in a skillet and toast over medium-low heat for a few minutes, or until they turn fragrant. Set aside to cool.
Step 2- Make the dressing.
Whisk together the vinegar, sugar, oil, ramen seasoning packet, salt, and pepper in a small bowl and set aside.
Step 3- Assemble the Asian coleslaw with ramen noodles.
Add the cabbage, noodles, almonds, and sesame seeds in a large bowl and toss well in the dressing. Garnish with scallions, serve, and enjoy!
Frequently Asked Questions
Yes. The ramen noodles add a nice crunch, but you can always substitute them with chow mein noodles or wonton strips
No, not necessarily. I find that toasting adds a deeper, nuttier flavor to the Asian ramen slaw, but if you're short on time, you can skip it!
You have a few options. Rice vinegar or white vinegar will both work in a pinch!
Yes, the slaw can be assembled up to a day in advance, but keep the dressing and the noodles separate. Add them in and toss just before serving for the best texture.
Tips For Making Coleslaw With Ramen
- Crush up the noodles before adding them to the slaw but don't overdo it. Break the ramen up into bite-sized portions, with a mixture of larger and smaller pieces for a variety of textures.
- Add the dressing a little at a time so that you can adjust it to your preferences. Start with less than you think you'll need and toss. You can always add more dressing, but a soggy slaw is hard to come back from.
- Toast extra almonds and sesame seeds and add them just before serving for even more crunch.
- Other slaw-base variations- Asian slaw mix or broccoli slaw mix.
- Optional add-ins- Edamame, cilantro and chopped jalapeño peppers.
- Ingredients to prep ahead- You can toast the almonds and sesame seeds in advance, and you could also make the dressing. Then, all that's left to do is assemble right before serving!
- Leftovers and storage- This coleslaw recipe with ramen noodles will keep up to 3-4 days well covered in the fridge. For longer storage, store all of the components of the slaw separately so that it doesn't go soggy.
What To Serve With Asian Ramen Coleslaw
I love making this ramen noodle coleslaw for parties, barbecues, potlucks... it's always a hit! But if you want to enjoy it as a part of a larger meal at home (or if you're hosting a get-together at your house!), it would pair wonderfully with:
- Asian Grilled Pork Tenderloin
- Copycat Cheesecake Factory Thai Chicken Lettuce Wraps
- Slow Cooker Chicken with Pineapple
- Hawaiian Burger Recipe
- Easy Bahn Mi Sandwich
More Delicious Salad Recipes To Try
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Ramen Asian Coleslaw Recipe
Equipment
- 1 Whisk
Ingredients
Salad:
- 3 Tablespoon sesame seeds
- 1 cup slivered almonds
- 1 pound Asian slaw mix or shredded cabbage
- 1 package Soy Sauce Flavored Ramen Noodles broken up into bite-size pieces (reserve the seasoning packet)
- 4 Chopped scallions for garnish
Dressing:
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons granulated sugar
- ⅓ cup vegetable or canola oil
- ½ teaspoon kosher salt to taste
- ¼ teaspoon ground black pepper to taste
Instructions
- Place the sesame seeds and slivered almonds into pan and toast them for a couple minutes over medium low heat, turning them periodically. They will start to smell fragrant when they are done (don't burn them!). Set aside to cool.
- In a bowl, whisk together the vinegar, sugar, oil, Ramen seasoning packet and some salt and pepper until well combined. Set aside.
- In a larger bowl, mix the cabbage, noodles, almonds and sesame seeds.
- Toss well in the dressing and sprinkle with chopped scallions just before serving. Serve immediately.
Video
Notes
- Crush up the noodles before adding them to the slaw but don't overdo it. Break the ramen up into bite-sized portions, with a mixture of larger and smaller pieces for a variety of textures.
- Add the dressing a little at a time so that you can adjust it to your preferences. Start with less than you think you'll need and toss. You can always add more dressing, but a soggy slaw is hard to come back from.
- Toast extra almonds and sesame seeds and add them just before serving for even more crunch.
- Other slaw-base variations- Asian slaw mix or broccoli slaw mix.
- Optional add-ins- Edamame, cilantro and chopped jalapeño peppers.
- Ingredients to prep ahead- You can toast the almonds and sesame seeds in advance, and you could also make the dressing. Then, all that's left to do is assemble right before serving!
- Leftovers and storage- This coleslaw recipe with ramen noodles will keep up to 3-4 days well covered in the fridge. For longer storage, store all of the components of the slaw separately so that it doesn't go soggy.
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