Crunchy 20-Minute Asian Coleslaw with Ramen Noodles
This Asian coleslaw is nothing like the mayo-dressed picnic version. Toasted ramen noodles and almonds give it a deep, nutty crunch that holds up even after you toss everything in a glossy soy-sesame dressing.
The whole thing comes together in about 20 minutes, which makes it my go-to for last-minute potlucks and weeknight dinners where I want something bright on the side.
Why This One Works
The dressing hits that sweet and tangy spot right where it needs to be, with enough soy and sesame to keep it savory. When you pour it over the cabbage, the shreds soak it up without going limp, so you get a little crunch in every bite.
Toasting the ramen and almonds in a dry pan sounds small, but it deepens their flavor a lot. It also smells incredible while you do it.
Ingredients
- 16 oz coleslaw mix: the bagged blend of green and red cabbage with carrots saves time, or shred 6 cups from a small head plus one carrot.
- 1 (3 oz) package ramen noodles: discard the seasoning packet; any flavor works since you only use the dried noodles.
- 1/2 cup sliced almonds: raw and unsalted work best because you will toast them.
- 3 green onions: sliced thin, a few reserved for the top.
- 1 tbsp sesame seeds: for finishing.
- 1/4 cup rice vinegar: unseasoned keeps the tang clean.
- 1/4 cup neutral oil: vegetable or canola.
- 2 tbsp soy sauce: regular all-purpose, or tamari for gluten-free.
- 2 tbsp granulated sugar: dissolves faster in the dressing than honey.
- 1 tsp toasted sesame oil: the dark, fragrant kind from the Asian aisle.
- 1 tsp grated fresh ginger: optional but worth it for a little zing.
Variations / Substitutions
- Add shredded chicken: a cup of rotisserie chicken turns this from a side into a main.
- Swap the nuts: slivered almonds, chopped cashews, or sunflower seeds work just as well.
- Use a different cabbage: thinly sliced napa cabbage or savoy give a softer chew, though they release more water so dress just before serving.
- Go gluten-free: use gluten-free ramen or just leave it out and double the almonds.
- Bring some heat: a pinch of red pepper flakes in the dressing or a few drops of chili oil on top.
Sticky Asian Grilled Chicken is the main dish we love pairing with this coleslaw.
How to Make Asian Coleslaw with Ramen Noodles
Step 1: Toast the Noodles and Almonds
Crumble the 3 oz block of ramen noodles into a dry skillet, breaking them into small bite-size pieces right in the pan. Add the 1/2 cup sliced almonds and set the skillet over medium heat. Cook for 3 to 5 minutes, shaking the pan often, until the noodles and almonds turn a shade darker and smell toasty.
You will notice the almonds get a few golden spots and the ramen picks up a light tan color. Pull the pan off the heat the second the aroma turns nutty, because they can go from toasted to scorched fast. Dump the whole mixture onto a plate to cool so nothing steams and softens in the residual heat.
Step 2: Whisk the Dressing
In a small bowl, combine the 1/4 cup rice vinegar, 1/4 cup neutral oil, 2 tablespoons soy sauce, 2 tablespoons sugar, 1 teaspoon sesame oil, and the grated ginger if you are using it. Whisk for about 30 seconds, until the sugar dissolves and the dressing looks slightly emulsified.
The dressing will be thin and glossy, with the sesame oil leaving little swirls on top. Taste it and add a pinch more sugar if you like things sweeter, or a tiny splash more vinegar if it needs extra tang for your palate.
Step 3: Toss the Slaw Base
Dump the 16 oz coleslaw mix into a large bowl. Add the sliced green onions and the cooled noodle-almond mixture. Use clean hands or two big spoons to give everything a quick mix so the crunchy bits are distributed.
The bowl will look mostly like pale green cabbage at this point, with flecks of orange carrot and dark golden crunch throughout. Keep the dressing separate until you are ready to serve so the salad stays crisp.
Step 4: Dress and Coat
Pour the dressing over the cabbage mixture and toss until every shred gets a light, even coating. Work quickly, using tongs or a spoon to lift from the bottom, because the dressing tends to pool there. Let the salad sit for 1 or 2 minutes so the cabbage absorbs some of the tang without softening.
You will see the colors brighten and the ramen pieces glisten a little. The aroma of sesame and toasted nuts will fill the air as you toss.
Step 5: Sprinkle and Serve
Transfer the slaw to a serving bowl or platter. Sprinkle the reserved green onions and the 1 tablespoon sesame seeds over the top right before it hits the table. Serve it while the ramen is still crunchy and the dressing tastes fresh.
The top should look like a mess of bright green, dark sesame seeds, and pale noodles. Grab a big spoonful and get it onto plates while it is at its peak.
Tips for Maximum Crunch
- Toast your own noodles and almonds. It takes a few minutes and gives you a deeper, nuttier flavor than using raw ones, plus it brings out the natural oils that help them stay crispy longer after dressing.
- Crush the ramen by hand inside the unopened bag. A gentle press with a rolling pin or the heel of your hand breaks them into consistent pieces without sending crumbs across the counter.
- Keep the dressing separate if you plan on leftovers. The cabbage stays crisp overnight in the fridge, but the noodles will soften once dressed, so only toss what you will eat right away.
- Double the batch for a crowd. This is one of those sides that disappears fast, and all the components can be prepped hours ahead and combined at the last minute.
Storing Leftovers
- Refrigerate: undressed salad components keep for up to 3 days in separate containers. Dressed salad will still taste good the next day, but the ramen loses its snap and soaks up most of the dressing, so it becomes more like a noodle side than a crunchy slaw.
What Goes Well With This Asian Coleslaw
It works next to anything that could use a bright, tangy crunch. I like it beside teriyaki salmon because the sweet glaze plays off the vinegar in the dressing. Grilled chicken thighs with a ginger-soy marinade make a natural pair, and the slaw is excellent piled inside turkey belly bao or soft tacos for extra texture.
Frequently Asked Questions
Can I use the ramen seasoning packet?
No. The seasoning is meant for soup broth and tastes overly salty and artificial against the fresh dressing. Toss it or save it for another use, but keep it away from this salad.
What if I do not have rice vinegar?
You can swap in apple cider vinegar or a mild white vinegar. Both are a little sharper than rice vinegar, so start with a tablespoon less and adjust to taste.
How far in advance can I make this?
You can shred the cabbage, slice the onions, make the dressing, and toast the ramen mixture up to a day ahead. Store each component separately, then toss everything together just before serving so the crunch holds.
Can I skip the sugar altogether?
You can, though the dressing will lean sharply sour instead of balanced. If you prefer a sugar-free version, add a small drizzle of honey or a pinch of stevia to round out the acid.
Asian Coleslaw with Ramen Noodles Recipe
Ingredients
Method
- Crumble the ramen noodles into a dry skillet with the sliced almonds. Toast over medium heat for 3 to 5 minutes, shaking often, until golden and fragrant. Transfer to a plate to cool.
- Whisk the rice vinegar, neutral oil, soy sauce, sugar, sesame oil, and ginger until the sugar dissolves.
- In a large bowl, combine the coleslaw mix, most of the green onions, and the cooled noodle-almond mixture. Toss lightly.
- Pour the dressing over the slaw and toss until everything is coated. Let it sit for 1 minute.
- Transfer to a serving bowl, sprinkle the reserved green onions and sesame seeds on top, and serve right away.
Notes
