Quick Chinese Coleslaw with Crunchy Ramen Noodles
This Chinese coleslaw with ramen noodles is the side dish that always gets scraped clean at a potluck. Thin shreds of cabbage, toasted ramen, and a sweet-tangy dressing come together in about twenty minutes.
It’s crisp, a little nutty, and just sweet enough to keep you going back for one more forkful. Bring it to a cookout once and someone will ask you for the recipe before the burgers are off the grill.
Why This Coleslaw Always Gets Finished First
The ramen noodles and almonds get a quick toast in a little butter, so they stay crunchy and golden instead of going soft. That texture holds up better than the raw-noodle version, and the nutty, toasty flavor makes the whole bowl taste like more than the sum of its parts.
The dressing is dead simple: oil, rice vinegar, sugar, and a splash of soy sauce. It walks the line between salad dressing and slaw dressing, so every bite is coated and bright without turning into a puddle at the bottom of the bowl.
No waiting for flavors to marry. You can toss it, serve it, and watch it disappear while the pasta salad sits there untouched.
Ingredients
- 1 medium green cabbage, shredded thin (about 6 cups): a sharp knife or a mandoline gives you finer shreds than a food processor
- 3 green onions, thinly sliced: white and green parts both
- 1 (3 oz) package instant ramen noodles, any flavor: you’ll toss the seasoning packet, so just grab whatever’s in the pantry
- ½ cup slivered almonds: sliced almonds work too
- 2 tbsp unsalted butter: salted butter is fine, just dial back any added salt later
- ¼ cup neutral oil, like vegetable or canola
- 3 tbsp rice vinegar: unseasoned, so the dressing isn’t too sweet
- 2 tbsp granulated sugar: honey works in a pinch
- 1 tbsp soy sauce: tamari or coconut aminos if you need gluten-free
- 1 tsp toasted sesame oil: optional but gives the dressing some backbone
Variations / Substitutions
- Use a coleslaw mix: a 14- to 16-ounce bag of shredded cabbage will save you five minutes of chopping, and the texture is close enough
- Swap the almonds: roasted peanuts, cashews, or sunflower seeds give a similar crunch, though sunflower seeds won’t toast up quite as buttery
- Add a little heat: a pinch of crushed red pepper flakes in the dressing or a drizzle of chili crisp over the finished slaw
- Make it a main: toss in 2 cups of shredded cooked chicken and double the dressing to turn it into a packed lunch
- Gluten-free: use gluten-free ramen and swap soy sauce for tamari, and you’re set
If you like this dressing, the same oil-and-vinegar base works great on the Sesame Ginger Chicken Salad from the site.
How to Make Chinese Coleslaw with Ramen Noodles
Step 1: Toast the Ramen and Almonds
Set a large skillet over medium heat and drop in the 2 tbsp butter. While it melts, take the block of ramen noodles and crush it gently inside the unopened package with your hands, then open it and discard the seasoning packet. Add the broken noodles and the ½ cup slivered almonds to the pan.
Cook them, stirring often, for about 3 to 4 minutes. You want the noodles and almonds to turn a light golden brown, and the butter will smell nutty. As soon as they’re golden, scrape the mixture onto a plate to cool.
If you let them sit in the hot pan, the noodles will keep cooking and can turn bitter, so don’t leave them there while you do the next step. Once they’re cool enough to touch, they should be crisp and snap when you bite one.
Step 2: Whisk the Dressing
In a small bowl, combine the ¼ cup oil, 3 tbsp rice vinegar, 2 tbsp sugar, 1 tbsp soy sauce, and the 1 tsp toasted sesame oil if you’re using it. Whisk until the sugar dissolves and the dressing looks cloudy and slightly emulsified.
You can taste it now and adjust. If it feels too sharp, add another teaspoon of sugar. If it needs more salt, a pinch or an extra splash of soy sauce will pull it together.
Step 3: Toss the Slaw
In a large mixing bowl, pile the shredded cabbage and sliced green onions. Pour about two-thirds of the dressing over the top and toss it firmly with your hands or tongs until every shred is coated. Add the toasted ramen and almond mixture, give it one more gentle toss, and taste a forkful.
Now is when you decide if it needs the rest of the dressing. Cabbage heads vary in size, so sometimes the full amount is perfect and sometimes you’ll hold back a spoonful so it doesn’t get weighed down. The ramen should stay crunchy, not soggy, so toss it just enough to distribute.
Step 4: Serve It Right Away
Scoop the coleslaw into a wide serving bowl so the crunchy bits don’t sink to the bottom. Scatter a few extra sliced green onions on top if you have them, and get it on the table while the ramen is still snappy.
If you’ve timed it right, people will be spooning it onto their plates while the noodles still crunch between their teeth. That’s the whole point.
Keeping It Crunchy Until the Last Bite
- Dress it right before serving: the oil and vinegar dressing starts softening the ramen after about thirty minutes, so toss everything together no earlier than you have to
- Toast the noodles and almonds evenly: stir them constantly and pull them from the pan a shade lighter than you think, because they’ll darken a touch as they cool
- Slice the cabbage thin: thick, chunky pieces won’t absorb the dressing the same way, and the texture feels clunky next to the delicate toasted ramen
- Don’t skip the green onion: it cuts through the sweet dressing and keeps the whole bowl from tasting one-note
Storing Leftovers (If You Have Any)
- Refrigerate: The dressed coleslaw will keep for about a day in a sealed container, but the ramen softens overnight. For longer storage, keep the cabbage and dressing separate from the toasted ramen and almonds, and toss them together just before you eat.
- Reheating: You can revive stale ramen crunch by re-toasting it dry in a skillet over medium heat for a minute, then adding it fresh to the leftover cabbage.
- Serve cold: Even straight from the fridge, the cabbage stays crisp, and the dressing’s flavor holds up well.
What Goes Well With Chinese Coleslaw
This slaw is happiest next to anything grilled or sticky-sweet. Teriyaki chicken or salmon gives you that salty-sweet balance that plays off the vinegary dressing. For a backyard meal, pile it beside burgers straight off the grill, where the crunch holds its own against a soft bun.
Frequently Asked Questions
Can I use coleslaw mix instead of shredding a whole cabbage?
Yes, a 14-ounce bag of prepared coleslaw mix works great and cuts prep time down to almost nothing.
Can I make this ahead of time?
You can shred the cabbage, make the dressing, and toast the ramen and almonds up to a few hours ahead, but store them separately. Toss everything together right before serving.
What can I use instead of rice vinegar?
Apple cider vinegar or white wine vinegar will both work, though the flavor will be a little sharper, so you might want to add an extra half tablespoon of sugar.
How do I keep the ramen from getting soggy?
Toss it in last, right before the bowl hits the table, and don’t overdress the cabbage. If you’re taking it to a gathering, pack the toasted ramen separately and stir it in on site.
Chinese Coleslaw with Ramen Noodles Recipe
Ingredients
Method
- Crush the ramen in its package, discard the seasoning, and toast the noodles and almonds in butter over medium heat for about 3 to 4 minutes until golden, then set aside to cool.
- Whisk together the oil, rice vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves.
- Toss the cabbage and green onions with two-thirds of the dressing, then add the cooled ramen mixture and toss gently.
- Add remaining dressing if needed, scoop into a serving bowl, and serve immediately.
