This Asian Coleslaw with Ramen Noodles is the kind of recipe that makes me smile before I even take the first bite. It’s quick, it’s colorful, and it’s the perfect balance of crisp cabbage, toasted nuts, and those wonderfully crunchy ramen noodles that soak up just enough dressing to stay satisfying. I make this salad all the time for picnics, BBQs, and last-minute get-togethers, and it never fails to disappear fast.
I first had a version of this salad at a neighborhood potluck years ago. Someone plopped it down on the table in a big plastic bowl, and I thought, “Huh, ramen noodles in salad?” One bite later, I was hooked. It’s that mix of sweet, tangy, salty, and crunchy that makes it impossible to stop at one scoop.
Why I Love This Simple Salad
This salad has all the things I want on a warm day — no stove, no oven, no stress. Just a few ingredients tossed together, and it tastes like something that took way more effort than it did.
I’ve brought this to cookouts where the main dishes were elaborate ribs, smoked brisket, or grilled chicken. Yet somehow, this unassuming bowl of coleslaw was the one people kept coming back for. It’s fresh, light, and has just enough bold flavor to hold its own next to heavier dishes.
What Goes Into It
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Cabbage mix – I usually grab a bag of pre-shredded cabbage with carrots because it makes things faster.
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Green onions – They bring that fresh bite that balances the dressing.
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Slivered almonds – I toast them in butter for a toasty, nutty crunch.
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Ramen noodles – Uncooked and crushed. They soften just a bit once they soak in the dressing but stay pleasantly crunchy.
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Sunflower seeds – Another layer of crunch.
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Soy sauce – I prefer low sodium.
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Red wine vinegar – Bright and tangy.
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Peanut oil – Gives the dressing a nice nutty undertone. Olive oil works too.
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Seasoning packet from the ramen – I use it most of the time, but you can skip it if you prefer to control the flavor yourself.
Optional flavor boosters I love: a drizzle of sesame oil, a spoonful of fresh ginger, or a few cloves of minced garlic.
How I Make It Step by Step
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Toast the almonds
In a skillet with a little butter, I toast the almonds until they smell nutty and turn light golden. Don’t walk away here — they can burn fast. -
Crush the ramen
I crush the noodles right in the bag over the sink. That way, if the bag tears (and it often does), cleanup is easy. -
Toss everything together
In a big bowl, I combine the cabbage mix, green onions, crushed ramen, toasted almonds, and sunflower seeds. -
Whisk the dressing
In a smaller bowl, I whisk together soy sauce, vinegar, oil, and the ramen seasoning packet. -
Mix and chill
I pour the dressing over the salad, toss everything well, and chill it in the fridge until ready to serve. The longer it sits, the more the flavors come together.
Little Tips That Make It Even Better
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Make it the night before if you want a softer crunch. The dressing soaks into the noodles and makes every bite flavorful.
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For extra crunch, keep the noodles separate until right before serving.
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Toast the almonds — it takes just a few minutes and really deepens the flavor.
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Switch it up — I sometimes use broccoli slaw or throw in some edamame for extra color and texture.
Once you get the hang of this, it’s one of those recipes you can make without measuring a thing.
Easy Variations I’ve Tried
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Protein boost – Toss in some rotisserie chicken or grilled shrimp for a light meal.
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Fruity twist – Add mandarin oranges or thin apple slices for a little sweetness.
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Extra veggies – Bell peppers, celery, radishes, or even snap peas fit right in.
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Noodle swap – Chow mein noodles work just as well if you don’t have ramen.
This salad can wear a lot of different hats depending on what’s hanging out in your fridge.
How I Store Leftovers
I keep leftover salad in an airtight container in the fridge for up to three days. The noodles get softer over time, but the flavor only gets better. If I’m planning ahead for a gathering, I mix the dressing and salad separately and combine them right before serving to keep the crunch.
Frequently Asked Questions
Do I use the ramen noodles raw?
Yes, that’s the secret! The uncooked noodles give that crunchy texture that makes this salad so addictive.
Can I skip the seasoning packet?
Definitely. If you want to cut down on sodium or additives, just add a little sesame oil or a dash of soy sauce instead.
How do I keep it crunchy if I make it ahead?
Keep the noodles and dressing separate. Mix everything together just before serving for maximum crunch.
What other greens can I use instead of cabbage?
Kale works surprisingly well, especially if you massage it with a bit of dressing first. Broccoli slaw is another good option.
Asian Coleslaw with Ramen Noodles
Crisp cabbage, toasted almonds, and crunchy ramen noodles come together in a tangy soy-vinegar dressing to make this quick and irresistible salad.
Ingredients
- 1 package shredded cabbage
- 1 package ramen noodles (oriental flavor), flavor packet reserved
- 1 bunch green onions, chopped
- 3 ounces slivered almonds
- 1 tablespoon butter
- 1 cup salted sunflower seeds
- 1 tablespoon soy sauce
- 2 tablespoons red wine vinegar (or white vinegar as a substitute)
- ½ cup peanut oil (or oil of your choice)
Instructions
- Melt the butter in a skillet over medium heat. Add the almonds and toast them until fragrant and golden. Transfer to a plate and let them cool slightly.
- Crush the ramen noodles into bite-sized pieces. In a large mixing bowl, combine the shredded cabbage, chopped green onions, sunflower seeds, toasted almonds, and crushed noodles.
- In a separate small bowl, whisk together the soy sauce, vinegar, peanut oil, and the reserved ramen seasoning packet.
- Pour the dressing over the cabbage mixture just before serving and toss gently until everything is evenly coated.
- Chill until ready to serve or enjoy immediately for maximum crunch.
Notes
- For extra flavor, let the almonds cool completely before mixing them into the salad.
- Add cooked chicken or shrimp for a heartier version.
- Best served fresh, but can be made a few hours ahead and refrigerated.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 376Total Fat 34gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 26gCholesterol 5mgSodium 897mgCarbohydrates 15gFiber 3gSugar 2gProtein 7g
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 Asian Coleslaw with Ramen Noodles is proof that simple ingredients can create something unforgettable. It’s light, fresh, and packed with crunch — the kind of dish that brightens up any table. Whether it’s a backyard BBQ or a lazy summer lunch, it always gets people talking and going back for seconds.
Make a big batch. Trust me, you’ll be glad you did.
