This colorful and flavorful Chinese Coleslaw Recipe is a unique and tasty salad. It combines cabbage's freshness with the delightful ramen noodles crunch. This coleslaw has a perfect balance of tangy dressing, crisp vegetables. Add crunchy ramen noodles, almonds and sesame seeds and you have a delightful salad.
Why This Chinese Slaw Recipe Works
Our family favorite Asian ramen salad makes a perfect side dish for just about anything. This easy salad is a great recipe to make for your next potluck, family reunion or summer BBQ. However you serve this easy Asian ramen noodle salad, you won't be disappointed.
- Irresistible Texture and Flavor. Enjoy a delightful combination of crunchy cabbage, toasted almonds, and crushed ramen noodles. The tangy dressing adds the right flavor notes taste that perfectly complements the coleslaw.
- Easy and Versatile. This recipe is quick and easy to prepare, making it a great side dish for busy weeknights. It is easily customizable by adding other vegetables or a protein.
- Perfect for Any Occasion. If you are hosting a barbecue, attending a potluck, or looking for a refreshing side dish, this Crunchy Chinese Coleslaw is a fantastic choice.
For the Coleslaw:
- Cabbage: Shredded cabbages adds a crisp and refreshing texture to the coleslaw.
- Ramen noodles: Provides a satisfying crunch and the seasoning packet adds flavor to the vinaigrette.
- Slivered almonds: Offers a nutty taste and enhances the overall texture. Toasting the almonds boosts their flavor and makes them crunchier.
- Sesame seeds: Adds a nutty flavor and a subtle aroma especially when they are toasted.
- Green onions:: Provides a mild onion flavor to the coleslaw.
For the Flavorful Dressing:
- Vegetable oil: Contributes a neutral tasting emulsifier without overwhelming the flavor. I prefer using a neutral oil such as canola oil instead of olive oils or more distinct tasting oils. This lets the other ingredients shine.
- White vinegar: Adds tanginess and acidity to balance the flavors.
- Granulated sugar: Provides sweetness to the dressing.
- Flavor packets from ramen noodles: Enhances the overall taste with a savory element. I like to use chicken-flavored ramen, but feel free to choose any flavor you like.
- Kosher salt and freshly ground black pepper: Helps to enhance and complement the other flavors in the coleslaw.
Substitutions and Variations
- Use a broccoli slaw or cole slaw mix instead of shredding your own cabbage. A 12 to 14 ounce package will work great for this Asian coleslaw.
- Add sunflower seeds in place of the toasted slivered almonds, or add a mix of both.
- Add in a very small drizzle of sesame oil for it's nutty and earthy taste. Just like some olive oil, the taste is very distinct and strong.
- Replace some or all of the white vinegar with apple cider vinegar. Since apple cider vinegar is sweeter, I would reduce the amount of sugar added to the salad dressing. Taste the dressing and make any adjustments.
- Add some bright colors with shredded carrots, shredded red cabbage, or a sliced red bell pepper.
- Add shredded rotisserie chicken or edamame beans for added protein which is a great way to make it into a main dish.
- Add sweetness with mandarin oranges cut into segments.
- Add just a drizzle of rice vinegar to the basic ingredients. Rice vinegar is milder and sweeter than white vinegar. Adjust to taste. This only applies to rice vinegar and not rice wine vinegar which is a very different ingredient.
- Crush the ramen. Place the ramen package in a food storage bag and gently pound the noodles with a mallet or bottom of a glass jar.
- Toast almonds and sesame seeds in a large skillet over medium heat until just golden brown and fragrant. Watch closely as this will only take a couple of minutes. Set aside nuts and seeds to cool.
- In a large bowl, combine the shredded cabbage, almonds, sesame seeds and sliced green onions.
- Dressing: In a dressing shaker, add the oil, vinegar, sugar, seasoning packet, salt and pepper. Shake well to combine.
- Serve: In the last minute before serving, pour dressing over the cabbage mixture, add the crushed ramen noodles and toss well to coat.
- Prepare the coleslaw base and dressing ahead of time but keep them separate.
- Store the shredded vegetables in the refrigerator for up to 2 days.
- The dressing ingredients can be stored in a sealed mason jar for up to a week.
- Combine everything when ready to serve.
- Leftover coleslaw can be stored in the refrigerator for up to 2 days. The slaw will not have the crunch texture like the original Asian salad after storing.
Overall, this ramen noodle cabbage salad is a crowd-pleasing dish that offers a unique twist on traditional coleslaw. Its simplicity, versatility, and mouthwatering taste make it a winning choice for any meal or gathering.
Please don't forget to rate the recipe below and share your feedback and experiences in the comments section below.
Chinese Coleslaw Recipe With Ramen Noodles
- 1 head cabbage, shredded about 1 pound
- 1 package ramen noodles chicken flavor
- ½ cup slivered almonds toasted
- 3 tablespoons sesame seeds toasted
- 5 green onions, white and light green parts, sliced
- ½ cup canola oil
- 3 tablespoons white vinegar
- 2 tablespoons granulated sugar
- Flavor packet from ramen noodles chicken flavor
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- In a large skillet over medium heat, toast the slivered almonds and sesame seeds, 2 minutes or until golden brown and fragrant. Set aside to cool.
- Place the ramen noodles without the seasoning packet in a food saver bag. Using a mallet or glass jar, crush the noodles into bite size pieces. Set aside.
- In a large bowl, combine the shredded cabbage and green onions.
- In a dressing shaker, add the oil, vinegar, sugar, ramen seasoning packet, salt and pepper. Shake well to combine.
- Just before serving, pour dressing over the cabbage mixture and toss well to coat. Sprinkle the ramen noodles, sliver almonds and sesame seeds over the salad. Gently toss the salad. Serve immediately.