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

Asian Coleslaw with Ramen Noodles Recipe

Course Salad
Author Ann-Marie Rohe / Chaos Is Bliss


  • 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


  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.