There’s something about cold, crunchy salads that just makes them perfect for warm days. I first tasted this ramen Asian coleslaw at a neighborhood picnic years ago. I almost passed it by because raw ramen in a salad sounded strange to me. But the moment I took that first bite — crisp cabbage, nutty toasted almonds, and that sweet-salty dressing — I was hooked. It’s one of those dishes that looks simple but surprises everyone at the table.
I’ve made it countless times since, and the best part is how quickly it comes together. No stove except for a quick toast of the nuts and seeds, and the rest is basically tossing things in a bowl. It’s my go-to when someone suddenly texts me, “Can you bring a side dish?”
What Makes This Salad So Good
This is the kind of salad that never comes home from a potluck with leftovers. The crunch from the noodles gives it a little twist that regular slaw just doesn’t have. I’ve tried different versions over the years — some with peanuts, some with edamame, and even one with mandarin oranges — but this simple mix always wins.
A few reasons this one stays on repeat in my kitchen:
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The crunch stays fresh and exciting, especially if you toss the dressing right before serving.
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It’s a fast salad that looks like you put more effort into it than you did.
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You can pick everything up from the grocery store without stressing over specialty ingredients.
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It’s refreshing, lightly sweet, and has a nutty depth that makes people ask for the recipe.
My little tip: keep the dressing separate until the very last moment. It’s amazing how much better the texture stays when the ramen gets to hold on to its crispness.
Ingredients and Smart Swaps That Work
Here’s what I usually keep in my basket for this salad and why each thing matters.
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Shredded Cabbage – Most days, I grab the pre-shredded bag. If I have a head of cabbage sitting in the crisper, I’ll shred it myself — it does taste fresher. If your store sells an “Asian mix” with carrots and red cabbage, that works beautifully too.
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Ramen Noodles – I like the soy-flavored pack, but honestly, any flavor works since the real magic is in the dressing. Just remember to toss the seasoning packet in the dressing mix.
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Almonds and Sesame Seeds – Toasting them takes just a few minutes but makes a huge difference. That little toasty aroma turns the salad from plain to special.
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Scallions – A pop of green and a little onion sharpness brighten up the whole dish.
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Dressing – My mix is apple cider vinegar, a bit of sugar, oil, salt, pepper, and the ramen seasoning. It’s simple, a little sweet, and exactly what ties everything together.
If I’m feeling playful, I throw in chopped jalapeño for a kick or some edamame for extra texture.
How I Like to Put It Together
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Toast First: I always start by toasting the almonds and sesame seeds over medium-low heat. You’ll know they’re ready when the kitchen starts to smell nutty. I let them cool while I prep the rest.
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Whisk the Dressing: A small bowl, a whisk, and a quick mix of vinegar, sugar, oil, ramen seasoning, salt, and pepper. It doesn’t need fancy steps.
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Assemble the Magic: In a big mixing bowl, I toss the cabbage, crushed ramen, almonds, and sesame seeds. I wait until just before serving to pour the dressing in. One good toss, a sprinkle of scallions, and it’s ready to hit the table.
Handy Tricks I’ve Learned Along the Way
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Crush, Don’t Pulverize: I break the ramen into small but uneven pieces. It gives the salad a more interesting crunch.
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Add Dressing Slowly: Start light. You can always pour in more, but you can’t undo a soggy salad.
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Extra Toast: A small jar of pre-toasted nuts and seeds in the pantry is my shortcut move.
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Toss Right Before Serving: The longer it sits with dressing, the softer it gets.
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Play With the Base: Sometimes I swap the cabbage for a broccoli slaw mix, and it works just as well.
How I Like to Serve It
This salad has made appearances at family BBQs, office potlucks, and even weeknight dinners when I just want something easy with grilled chicken.
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It pairs perfectly with anything smoky from the grill — chicken, shrimp, or pork.
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It balances out heavier dishes, especially at big gatherings.
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For lunch, I sometimes toss in some shredded chicken or tofu to make it a full meal.
Storing for Later Without Losing the Crunch
Leftovers keep well for up to 3 or 4 days in the fridge, but I always store the dressing separately if I’m planning ahead. A sealed container for the cabbage and ramen mix, a jar for the dressing, and a small container for the toasted nuts — this setup keeps everything crisp. When it’s time to eat, I just toss and enjoy.
FAQs
Can I make this ahead of time?
Yes, but keep the dressing separate. The crunch is what makes this salad special, and it disappears if it sits too long dressed.
Can I use other nuts?
Absolutely. Toasted peanuts or cashews give it a slightly different flavor but work just as well.
What if I don’t have ramen seasoning?
A little soy sauce and an extra pinch of salt can get you pretty close. The vinegar-sugar balance is what really carries the dressing.
Is this gluten-free?
Traditional ramen isn’t, but you can use gluten-free noodles or even rice sticks for a similar texture.
Can I add protein?
Yes. Shredded chicken, tofu, or even some grilled shrimp make it a full meal instead of just a side.
Ramen Asian Coleslaw
This light, crunchy ramen coleslaw brings together sweet, tangy, and toasty flavors in the easiest way.
Ingredients
- 3 tbsp sesame seeds
- 1 cup slivered almonds
- 1 lb Asian slaw mix or shredded cabbage
- 1 package soy sauce flavored ramen noodles, broken into bite-size pieces (reserve seasoning packet)
- 4 scallions, chopped
Dressing
- 3 tbsp apple cider vinegar
- 2 tbsp granulated sugar
- ⅓ cup vegetable or canola oil
- ½ tsp kosher salt, to taste
- ¼ tsp ground black pepper, to taste
- Ramen seasoning packet (from above)
Instructions
- Toast the sesame seeds and slivered almonds together in a skillet over medium-low heat, stirring occasionally. Once fragrant and lightly golden, remove from the heat and let them cool.
- In a separate bowl, whisk together the apple cider vinegar, sugar, oil, ramen seasoning, salt, and pepper until well combined.
- In a large mixing bowl, combine the cabbage mix, crushed ramen noodles, toasted almonds, and sesame seeds. Pour in the dressing a little at a time, tossing gently until everything is evenly coated.
- Top with chopped scallions just before serving. Serve cold for the best crunch and flavor.
Notes
- Tip: For extra texture, keep the almonds and sesame seeds aside until right before serving. You can also add edamame, cilantro, or a touch of jalapeño for a flavor twist. This slaw keeps well for up to 3–4 days if stored in an airtight container in the fridge. For longer storage, store components separately and assemble fresh.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 339Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 28mgSodium 1022mgCarbohydrates 34gFiber 5gSugar 8gProtein 12g
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.
A Little Final Thought
This salad has a way of surprising people. Something about that mix of crispy cabbage, crunchy ramen, and nutty dressing makes it stand out on any table. I’ve made it for summer picnics, winter potlucks, and random Tuesday dinners — and it never lets me down. Keep it simple, keep it fresh, and serve it right before eating. It’s the kind of dish that turns a regular meal into something a bit more memorable.
