Ramen Noodle Coleslaw is such a unique side. It is so good and a little different. You will love the crunchy coleslaw with the homemade tangy dressing, and it’s made in a quick 10 minutes!
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Why this Ramen Noodle Coleslaw Recipe is a Keeper
I love this recipe because it’s such a unique and fun side. This slaw recipe is the perfect side dish to bring to potlucks since it’s so easy to put together.
- 10 Minute Side: From start to finish, this easy dish can be made in about 10-15 minutes.
- Easy Ingredients: You will need just 9 easy ingredients to make this ramen noodle salad.
- Family Friendly: Everyone will want to try this new and unique coleslaw!
- Adaptable: Feel free to customize this recipe to make it unique to you by adding the seasoning you enjoy.
- Makes Great Leftovers: Throw any leftovers in the fridge to enjoy later.
If you’re looking find more recipes for coleslaw, try these Southern Coleslaw, Spicy Coleslaw and Asian Coleslaw.
What are some great topping that I can add to the Slaw recipe?
Add whatever toppings you like! Some other add-ins that can be included are hard boiled egg, red bell peppers, toasted sesame seeds and toasted almonds, scallions,
Ingredient Notes for Asian Ramen Slaw
You will need just a few simple ingredients to make ramen noodle cold salad. They’re all really easy to find at the store if you don’t already have them around your kitchen.
- Asian Ramen Noodles: Use maruchan ramen noodles in this delicious coleslaw with ramen noodles.
- Slivered Almonds: Slivered almonds are going to help give some extra crunch to this salad.
- Pre-Shredded Coleslaw Mix: Use pre-made, napa cabbage coleslaw mix! However instead of cole slaw mix, you can use your own shredded cabbage and make your own.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for this Easy Dish
The best part about this salad is that it has many pre-bagged ingredients. This cuts down a lot on prep.
- Dressing: It is easy to make the dressing in advance and have it ready to go. This gives the flavors the chance to meld.
Pro Tip for this Barbecue Side Dish
Smash your uncooked ramen noodles with a meat mallet!
How to Make Ramen Noodle Slaw
These are the basic steps for making asian coleslaw with ramen noodles. Refer to the full, printable recipe card below for detailed instructions.
1. Prep the Noodles
Open the packages of Ramen noodles and discard the ramen seasoning packet. While the noodles are still in the package, crush the uncooked noodles into small pieces.
2. Toast the Ramen and Almonds
In a large skillet, melt the butter. Add the crushed ramen noodles and stir constantly until they turn golden brown, being careful not to burn the noodles. Add the sliced almonds, stirring until they soften slightly. Remove mixture from skillet and set aside.
3. Mix Together Coleslaw Ingredients
In a large mixing bowl, combine crisp cabbage coleslaw mix and green onions. Add the ramen noodles and almonds and toss everything together to make sure it’s well coated.
4. Make the Dressing and Pour Over Salad
In a separate bowl, whisk together the sugar, oil, vinegar and soy sauce. Whisk until the tangy dressing is completely combined.
Prior to serving, slowly add the vinaigrette to the coleslaw mixture until it has a light even coating. Be careful not to over-dress the salad.
How to Store and Use the Leftover Asian Salad with Ramen Noodles
You will want to make enough to have lots of leftovers as it is soooo delicious. It is one of my favorite recipes for summer picnics or game day fun.
- Storing: Store the cabbage and dressing separately in airtight containers or zip top bags in the refrigerator if possible. If stored together, try to eat this ramen coleslaw recipe as soon as possible.
- Using Leftovers: Use the leftover ramen noodle cold salad on top of burgers or pulled pork sandwiches.
Variations and Substitutions for this Potluck Asian Coleslaw
There are so many ways you can jazz up this recipe. Try using a different coleslaw base or adding different mix-ins.
- Broccoli Slaw: Add in a bunch of broccoli to make a delicious broccoli slaw.
- Different Nuts: Sunflower seeds or sesame seeds make add a nutty flavor to this dish.
- Spice It Up: Spice up this recipe by adding other flavors and textures! You can omit salt or just use a bit of salt and add other flavors.
Asian Ramen Salad Recipe FAQs
Save the packets and add them to your next homemade soup or stew. Or use it to season a roast.
You can make this cold salad with ramen noodles a couple days ahead of time. The Asian coleslaw with ramen noodles will get soggy if stored together.
Sure! Try adding in some bacon, beans, chicken or beef along with the toasted almonds and sesame seeds. Try delicious Birria Ramen to make it a meal!
Since we’re not using the instant ramen flavor packets that come in the packages, you can use whatever flavor of crunchy ramen noodles you have. If you really want to, you can add the seasoning packet from the ramen to the dressing ingredients.
Expert Tips and Add-ins for Making This Cold Ramen Noodle Salad
- Double This Recipe: This is a great recipe for a crowd. Simply increase the ingredients proportionately.
- Salad Dressing: Make the salad dressing with olive oil or sesame oil in place of canola oil or vegetable oil.
- Alternate Ingredients: Air fried Chick Peas or mandarin oranges for this ramen salad recipe.
- Heat: Add some red pepper flakes in the dressing for a little extra heat.
- Vinegar: Instead of apple cider vinegar try rice vinegar or white vinegar.
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Ramen Noodle Coleslaw
Video
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Ingredients
- 12 ounces Packages of Ramen noodles, 3 packages
- 8 tablespoons Butter, 1 stick
- 4 ounces Slivered almonds, 1 small package
- 17 ounces Coleslaw mix, 2-8.5 ounce bags
- 3 Green onions, sliced into thin strips
- 1 cup Sugar
- 1 cup Canola oil
- ½ cup Apple cider vinegar
- 1 tablespoon Soy sauce
Instructions
- Open the packages of Ramen noodles and remove and discard the seasoning packet. While the noodles are still in the package use a meat mallet (or a glass), crush the uncooked noodles into small pieces.
- In a large skillet, melt the butter. Add the crushed noodles and stir constantly until golden, being careful not to burn the noodles. Add the almonds, stirring until they soften slightly. Remove mixture from skillet and set aside.
- In a large bowl, combine coleslaw mix and green onions. Add the cooked noodles and almonds and toss to combine.
- In a separate bowl, whisk together the sugar, oil, vinegar, and soy sauce. Whisk until the mixture is completely combined.
- Right before serving, slowly add the dressing to the coleslaw mixture until it has a light even coating. Be careful not to over-dress the salad.
Christina’s Notes
- Double This Recipe: This is a great recipe for a crowd. Simply increase the ingredients proportionately.
- Salad Dressing: Make the salad dressing with olive oil or sesame oil in place of canola oil or vegetable oil.
- Alternate Ingredients: Air fried Chick Peas or mandarin oranges for this ramen salad recipe.
- Heat: Add some red pepper flakes in the dressing for a little extra heat.
- Vinegar: Instead of apple cider vinegar try rice vinegar or white vinegar.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Interesting post
Thanks
My family loved this salad. It’s a nice change from the usual!
we have a lot of variations of the asian salad here but this one is a keeper.
here’s my entry:
http://www.domestic-cherry.com/2011/03/maginhawa-strip-carbo-loading-at-ted-ps/
This sounds really interesting…i may have to try it. 🙂
Tnx for linking up at my party this weekend!
I love everything about this recipe.
I can’t do noodles, but I bet rice noodles would make this dish work well for those GF. I love the mix of those ingredients and all things asian…
Thanks for linking up to Creative Juice Thursday! Hope you can make it back this week {party opens wed. night @ 8pm CST}
i make a salad very similar to this except i sugar the almonds in the skillet and make a sauce using the seasonings packet from the ramen…one of our favorites…thanks for sharing this version at ff!
blessings,
alison
stuff and nonsense
I love this salad. I just printed it up and I am thinking of making it for the weekend (next)
We are featuring this tomorrow on My Meatless Mondays. Thanks for linking up.
Thank you so much! I really appreciate it! I’ve added your button to my “I’ve Been Featured” page!
Cheers!