Asian Coleslaw with Ramen Noodles Recipe

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Asian Coleslaw with Ramen Noodles recipe. A healthy recipe, tangy and crunchy, that will feed a crowd | ChaosIsBliss.comThe first time I had Asian Coleslaw was at a pitch-in; although I can’t recall where or when or who made this fantastic side dish. Its many flavors and textures come together for a sweet-tangy slaw with lots of crunch from crisp cabbage, toasted almonds and Ramen noodles.

I recently made this Asian Coleslaw recipe at a pitch-in, and doubled it (adapted from to serve plenty and have some leftovers. I even like it as a healthy vegetarian lunch just by itself, or you could add leftover chicken or beef!

Asian Coleslaw with Ramen Noodles recipe. A healthy recipe, tangy and crunchy, that will feed a crowd |

Asian Coleslaw with Ramen Noodles

This recipe would serve 8-12; it can easily be halved for serving 4-6 people.

Dry Ingredients:

  • 1 bunch green onions, chopped
  • 2 (10 oz) bags coleslaw mix or chopped cabbage (I used Dole)
  • 1/3 cup toasted sesame seeds
  • 2 cups toasted sliced or slivered almonds
  • 2 pkgs chicken flavored Ramen noodle soup mix (I used Maruchan). Set aside chicken seasoning packets for dressing.

Dressing Ingredients:

  • 1/2 cup oil
  • 1/4 cup red wine vinegar or white vinegar
  • 2 seasoning packets from Ramen noodle packages
  • 1/3 cup sugar
  • 2 tsp salt
  • 1 tsp black pepper (I prefer cracked black pepper!)

Easy peazy directions:

First, toast almonds and sesame seeds in the oven at 350° for about 10-15 minutes for almonds, and 10 minutes for sesame seeds (gently turning over every 5 minutes for evenness) until they have a nice golden color. Two pie plates are great to keep the almonds and sesame seeds separate and to avoid spilling out when turning. Watch carefully to avoid burning.

Asian Coleslaw with Ramen Noodles

Next, crunch up the Ramen noodles so they’re separated. I used a Ziploc bag and meat mallet (you could also use a coffee mug).

Empty the Ramen noodles into a large mixing bowl. Add coleslaw mix, chopped onions, almonds, and sesame seeds. Toss gently to mix.

Asian Coleslaw with Ramen Noodles

Mix together dressing ingredients with a small whisk. Pour over coleslaw mixture and toss to coat. Refrigerate until ready to serve.

I hope you enjoy this as much as I do.  It has been my most-pinned post ever! Follow me on Pinterest and Facebook so you don’t miss a thing!

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  1. says

    I’ve never tried anything like this, but I have a feeling my family would really love it! Thanks! If you have a moment, I would love if you would stop over at my place and link it up with us at Foodie Fridays! Feel free to link up any of your other favorite recipes too. 🙂

  2. Kathy says

    I love this recipe, but I change it up with oriental ramen noodles and toast the noodles and amound with a touch of sugar on the stove. Wondeeful leftover to make egg rolls, Just add cooked chicken breast. and bean spouts and soy sauce.

  3. says

    Delicious salad! Hard to stop eating once you start! I used 2, 14 oz bags of Dole coleslaw mix since that’s how they came and I didn’t want to waste any. The amount was perfect. Next time I would cut the salt back to 1 tsp. I used cracked pepper as suggested, but I think it was a little overwhelming. Next time I will cut back on the pepper too. Overall, a wonderful salad with lots of flavors and textures!

  4. says

    Ramen noodle salad is one of ultimate favourite thing for me ! Use ” MARU CHAN INSTANT NOODLE ” is a nice ” classic ” touch ” ! As I am a Japanese, totally loves this recipe ! Have you tried Japanese plum ” UME ” dressing on this salad …… Nice summer dressing , but reduce a dose of MARU chan noodle sausage in dressing . Then taste bud will be start buzzing in your mouth … A bit sour and crunchy salad !

  5. Mary says

    I toast the ramen noodles after they’re broken up. Can also use napa cabbage or Chinese cabbage instead of slaw. This recipe is great because it doesn’t get soggy too fast


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