Every family seems to have that one salad that always shows up at gatherings — this Chinese Ramen Noodle Coleslaw is mine. The first time I tasted it was at a community picnic years ago, and I remember thinking, “How can something so simple taste this good?” Crunchy ramen noodles, crisp cabbage, toasted almonds, and that sweet-salty sesame dressing — it’s one of those recipes that surprises everyone, every single time.
Why You’ll Love This Recipe
This salad is a true crowd-pleaser — quick to make, full of texture, and completely foolproof. I reach for this recipe all the time during warmer months because it’s fresh, crunchy, and doesn’t require turning on the stove. It’s one of those make-ahead dishes that actually gets better as it sits in the fridge.
What I love most is how easy it is to throw together. I’ve made this for church potlucks, backyard barbecues, and even as a side for a lazy Friday night dinner when I just want something refreshing and different. The balance of flavors — the nutty sesame oil, tangy vinegar, and that light sweetness from the dressing — makes it irresistible.
It’s simple food with personality — the kind you keep coming back to.
Ingredient Notes and Practical Tips
Here’s what makes this coleslaw shine and how I like to handle each ingredient:
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Coleslaw Mix: The store-bought bag works perfectly here, especially if you’re in a rush. If you prefer to shred your own cabbage and carrots, go for about 6 to 7 cups total. Sometimes I use a mix of green and purple cabbage for a pop of color.
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Ramen Noodles: Skip the cooking. Just break the dry noodles into smaller chunks and toss them in. They’ll soften slightly in the dressing but stay crunchy enough to add that addictive texture.
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Ramen Seasoning Packet: Don’t throw it away — it’s part of what makes the dressing flavorful.
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Almonds: Toasted almonds add a buttery crunch that ties everything together. When I’m out of almonds, I’ll use roasted sunflower seeds or even chopped cashews.
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Sesame Oil: This is the heart of the dressing. It gives that unmistakable nutty aroma that makes people ask, “What’s in this?”
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Rice Vinegar: Adds that subtle tang that balances the sweetness. If you don’t have rice vinegar, apple cider vinegar works in a pinch.
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Oil and Sugar: A neutral oil like vegetable or canola is best. The sugar rounds out the savory dressing without overpowering it.
Toasting Tip:
If you’re short on time, toast the almonds in the microwave — yes, really! Spread them on a plate and heat in 20–30 second bursts until fragrant. Just keep an eye on them; they go from golden to burnt quickly.
How to Make It
Making this salad is so easy that it’s almost impossible to mess up. Here’s how I do it:
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Combine the Base: In a large bowl, toss together the coleslaw mix, chopped green onions, and broken ramen noodles.
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Make the Dressing: Whisk or shake together the oil, sesame oil, sugar, vinegar, and the ramen seasoning packet in a small jar until well mixed.
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Toss It All Together: Pour the dressing over the coleslaw mixture and toss well so everything is coated.
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Chill and Marinate: Cover and refrigerate for at least an hour — I usually make it in the morning if I’m serving it later in the day. The noodles will soften slightly, and the dressing will soak into the veggies beautifully.
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Add the Crunch: Just before serving, stir in the toasted almonds (or your choice of nuts or seeds) for that perfect finish.
Every time I make this, the smell of sesame and vinegar brings me back to that first potluck where I discovered it. People always go for seconds, and someone inevitably asks for the recipe — a sure sign it’s a keeper.
Tips and Tricks
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Let It Rest: The longer it chills (up to 6 hours), the better the flavor and texture.
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Add Protein: Toss in some shredded chicken, grilled shrimp, or edamame to make it a light main dish.
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Keep the Crunch: Add the nuts and ramen closer to serving time if you like extra crunch.
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Mix Up the Veggies: Try broccoli slaw or shredded kale for a twist on the classic version.
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Make It Spicy: Add a few drops of chili oil or a sprinkle of crushed red pepper if you like a little heat.
Make Ahead Tips
This is one of those salads that’s meant for prepping ahead. You can assemble everything (except the almonds) up to a day in advance and store it covered in the fridge. Just give it a quick stir before serving and toss in the nuts right at the end for freshness.
I often make this the night before a cookout — it saves time and actually tastes better the next day when the flavors have mingled together.
Serving Suggestions
This coleslaw goes with almost anything. It’s a great side for summer BBQs, fried chicken, grilled shrimp, or pulled pork sandwiches. I’ve even paired it with teriyaki chicken or baked fish, and it always fits right in.
For picnics or potlucks, serve it in a big chilled bowl and watch it disappear fast. If you’re turning it into a meal, add diced chicken, tofu, or leftover steak slices — it becomes a hearty, flavor-packed salad in minutes.
Storage
Keep any leftovers in an airtight container in the fridge for up to 3 days. The noodles will soften more over time, but the flavor just deepens. I wouldn’t recommend freezing this one — the cabbage and dressing don’t hold up well after thawing.
If the salad seems a bit dry after a day or two, just drizzle in a little more oil and vinegar and toss again to freshen it up.
FAQs
Can I make this a day ahead?
Yes! In fact, it tastes even better after a few hours in the fridge. Just add the nuts before serving.
Can I use a different flavor of ramen?
Sure. Chicken is classic, but I’ve used shrimp or soy flavors too — they all work fine.
What can I use instead of almonds?
Sunflower seeds, peanuts, or cashews all make great alternatives.
How long can I leave it out at a picnic?
Since the dressing is oil-based, it’s fine for a couple of hours at room temperature. Just keep it out of direct sunlight.
Chinese Ramen Noodle Coleslaw
This Chinese Ramen Noodle Coleslaw is that easy, crunchy side dish everyone ends up asking for the recipe to.
Ingredients
- coleslaw mix, one 14-ounce bag
- green onions, 2, thinly sliced
- chicken-flavored ramen noodles, 1 pack (3 ounces)
- sugar, 2 tablespoons
- vegetable oil (or canola or avocado oil), 1 tablespoon
- sesame oil, 1 tablespoon
- seasoned rice vinegar, 1 tablespoon (or use apple cider vinegar as a substitute)
- slivered almonds, ½ cup (optional, toasted for extra crunch)
Instructions
- In a large mixing bowl, combine the coleslaw mix with sliced green onions. Crumble the dry ramen noodles over the top and toss everything together.
- In a separate small bowl or jar, whisk (or shake) together the sugar, vegetable oil, sesame oil, vinegar, and the seasoning packet from the ramen noodles until well blended.
- Pour this dressing over the coleslaw mixture, tossing until every piece is lightly coated.
- Cover the bowl and refrigerate for at least an hour to let the flavors blend and the noodles soften slightly.
- Right before serving, stir in the toasted almonds for a nutty, satisfying crunch.
Notes
- The sesame oil gives this coleslaw its signature nutty, aromatic flavor—don’t skip it.
- For best results, chill the salad for at least an hour, or even overnight, so the dressing can soak into the veggies and noodles.
- To toast almonds quickly, spread them on a microwave-safe plate and heat for 1–2 minutes on high, checking frequently so they don’t burn. Let them cool before mixing into the salad.
- For a full meal, add cooked shredded chicken or grilled shrimp—it turns this side dish into a simple, satisfying main course.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 140Total Fat 8gSaturated Fat 1gUnsaturated Fat 6gCholesterol 33mgSodium 222mgCarbohydrates 11gFiber 1gSugar 2gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Chinese Ramen Noodle Coleslaw is proof that the simplest recipes often bring the most joy. It’s crunchy, tangy, and just a little nostalgic — the kind of salad that shows up at family gatherings and never goes home with leftovers. Whether you’re serving it at a backyard BBQ, packing it for a picnic, or making a quick side for dinner, it’s one of those easy, no-fuss recipes you’ll end up making again and again.
