Asian Coleslaw Light Recipe -
Asian Coleslaw Light Recipe
  • READY IN hrs

Asian Coleslaw Light

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"This Asian coleslaw is lightened up a bit by using only 3 tablespoons of olive oil and a sugar alternative like Splenda to make this kid friendly, flavorful crunchy salad. Try it with white or balsamic vinegar, too."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    2 hrs 15 mins


  1. Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
  2. Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2008

I loved the recipe although I did change a few things. The beef ramah noodles changed to chicken. The sunflower seeds became almonds. The olive oil was vegetable or canola oil and the splenda became sugar. Everone said mine was exceptional and would I bring it to all the parties so I guess it was great either way. Thanks for the great recipe.

Most Helpful Critical Review
Mar 26, 2012

this should not be listed in the low sodium recipes. One package of ramen noodles has 890mg of sodium this recipes lists 73mg

Dec 31, 2008

this recipe is fantastic! I would have given it 5 stars, but I made some changes. Don't do anything to the ramen other than break it up and mix it in. Plus I put in almonds and sunflower seeds, which was good, and I increased the sugar, olive oil, and vingar to 4 Tbs. It turned out fantastic and I got a ton of compliments on it. My husband has been talking about it constantly. plus, it's light and a great side to almost any cuisine!

Jul 28, 2008

I like this better with crunchy noodles, either saute them in a little olive oil or just break up without cooking at all. The splenda is a great idea. I have used different flavors of ramen noodles and this works with all of them. Light and tasty!

Feb 26, 2008

I'm not a big fan of cole slaw AT ALL, but my sister-in-law made this at a barbecue and I had 3rds! Even the kids gobbled it down!

Jun 27, 2008

I really loved this coleslaw. The noodles do get soft, but I enjoyed the different textures of the crunchy cabbage and the soft noodles. I didn't have Splenda so I used a Sweet n' Low packet and just sprinkled it, stirred, and tasted until it was sweet enough for my taste. For some reason the grocery store was out of coleslaw mix so I just shredded a small head of cabbage and carrots, and I omitted the sunflower seeds because I didn't have them, but I'm sure they would have added another element of delicious crunch. I think I'll be making this on a weekly basis, we had it with stir fry but it would make a great snacking salad too! Thank you so much!

Jul 12, 2010

Do not need to boil noodles, just crunch up and add all ingredients! Yum!

Mar 21, 2011

Wonderful, Toast the ramen noodles and throw in a jalapeno for spice, traded 1 T of olive oil for sesame oil, didn't use the flavoring from the ramen noodles b/c of sodium :( but really was great without.


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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