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Asian Coleslaw with Ramen Noodles Recipe

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June 20, 2014 By Ann-Marie 25 Comments

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Asian Coleslaw with Ramen Noodles is a sweet-tangy side dish that makes enough to feed a crowd! The flavors & textures make the perfect easy salad recipe.
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 with ramen noodles 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 Food.com) 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

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 one of my top recipes pinned on Pinterest. You can pin it here to save for later! If you’d like to print it, just scroll down for the printable version.

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

Asian Coleslaw with Ramen Noodles recipe. A healthy recipe, tangy and crunchy, that will feed a crowd | ChaosIsBliss.com
4 from 2 votes
Print

Asian Coleslaw with Ramen Noodles Recipe

Course Salad
Author Ann-Marie Rohe / Chaos Is Bliss

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 set seasoning packets aside for later
  • 1/2 cup oil
  • 1/4 cup red wine vinegar or white vinegar
  • 1/3 cup sugar
  • 2 tsp salt
  • 1 tsp black pepper

Instructions

  1. 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. Watch carefully to avoid burning.
  2. Crunch up the Ramen noodles so they're separated, using a Ziploc bag and meat mallet. Empty the Ramen noodles into a large mixing bowl.

  3. Add coleslaw mix, chopped onions, almonds, and sesame seeds. Toss gently to mix.

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

Check out more of my favorite recipes:

  • Beer-ritas Recipe
  • 20 Strawberry Recipes
  • Basil Tomato Bisque Recipe

Basil Tomato Bisque recipe

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Filed Under: Recipes, Sides

Comments

  1. Michelle @ A Dish of Daily Life says

    June 21, 2014 at 9:08 am

    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. 🙂

    Reply
    • Michelle @ A Dish of Daily Life says

      July 12, 2015 at 6:30 pm

      Just saw your note on my Facebook page! I’m glad to have you join us! Sending some foodie love your way! And watch for it on my Facebook page on Tuesday! 🙂

      Reply
  2. Mary from Mission: to Save says

    July 15, 2014 at 1:10 pm

    Great recipe! I actually make the same recipe only I use a bag of broccoli slaw. It makes it a little unique for potlucks (still same great flavor). Thanks for linking up on Saver Tips Tuesday!

    Reply
  3. Kathy says

    August 24, 2014 at 6:49 pm

    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.

    Reply
  4. Shea says

    July 7, 2015 at 4:31 pm

    love this salad……..I also toast my ramen noodles nice crunch to the salad

    Reply
  5. Julie says

    November 8, 2015 at 10:26 am

    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!

    Reply
  6. IDA BLUMBERG says

    January 25, 2016 at 11:20 am

    SOUNDS WONDERFUL! CAN’T WAIT TO TRY WITH MY GRANDCHILDREN. HOW CAN I SAVE THIS RECIPE?

    Reply
    • Patti Brundle says

      October 30, 2016 at 8:54 pm

      I would also like to save the recipe. I think it is like one I already have but since I’m in the process of moving, I don’t think I can find it. This is way too long to save.

      Reply
      • Ann-Marie says

        October 31, 2016 at 11:31 pm

        Hi Patti, I have updated the post to include a printable format at the bottom of the directions. Just click the “Print” button! If you have a free Pinterest account you can pin it here: https://www.pinterest.com/pin/45176802491425356/.

        Reply
  7. Ayako cleavin says

    March 31, 2016 at 5:36 am

    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 !

    Reply
  8. Emily says

    June 24, 2016 at 5:30 pm

    Yum! My family loves Asian coleslaw! Thanks for linking up with Merry Monday!

    Reply
    • Ann-Marie says

      June 26, 2016 at 8:29 pm

      Thank you Emily!

      Reply
  9. Mary says

    July 19, 2016 at 5:06 pm

    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

    Reply
  10. Kim miller says

    July 28, 2017 at 8:37 pm

    3 stars
    I used broccoli slaw instead of cabbage slaw. Maintains crispness longer. I also added a little lite soy and Ginger paste to the dressing mix. It’s AWESOME!

    Reply
  11. Stephanie McIntosh Szabo says

    January 21, 2018 at 8:37 am

    Any alternatives for not making it with almonds? Anyone try peanuts in it?

    Looking forward to making it with peatnuts!!

    Reply
    • Ann-Marie says

      February 8, 2018 at 11:27 pm

      Hi Stephanie did you end up trying it with peanuts? Let us know how it was!

      Reply
  12. Kari says

    June 2, 2018 at 12:30 pm

    Can u make this the night before?

    Reply
    • Ann-Marie says

      June 5, 2018 at 8:11 am

      Hi Kari, what I would suggest is keeping the toasty ingredients separate in an air-tight container, mixing up the dressing separate and refrigerating, then at the last minute toss everything together. That way the ramen etc stays crispy!

      Reply
      • Dawn says

        July 4, 2018 at 2:15 pm

        Hi! I’m Making this recipe right now and it’s unclear to me if I should add ramen seasoning packet to dressing or not? I don’t see a specific list of dressing ingredients…..

        Reply
        • Ann-Marie says

          July 4, 2018 at 2:19 pm

          Hi Dawn, towards the top of the post it lists the dressing ingredients. Yes, you add the ramen seasoning into the dressing. Hope you enjoy it!

          Reply
  13. BestCarolyn says

    September 4, 2018 at 8:59 am

    I have noticed you don’t monetize your site, don’t waste your traffic,
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    Reply
  14. Karen Hendrickson says

    April 18, 2022 at 12:17 pm

    5 stars
    EXCELLENT MY FAMILY LOVES IT

    Reply
    • Ann-Marie says

      April 22, 2022 at 2:59 pm

      Thank you!! Glad you enjoyed the Asian Coleslaw recipe.

      Reply

Trackbacks

  1. Slow Cooker Italian Beef Sandwiches Recipe | Chaos Is Bliss says:
    August 6, 2014 at 8:06 am

    […] Asian Coleslaw with Ramen Noodles […]

    Reply
  2. Pumpkin Spice Cake Trifle Recipe | Chaos Is Bliss says:
    September 3, 2014 at 2:38 pm

    […] Asian Coleslaw with Ramen Noodles […]

    Reply

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