Ramen Coleslaw Recipe - Allrecipes.com
Ramen Coleslaw Recipe
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Ramen Coleslaw
A crunchy coleslaw with ramen and cabbage in a tangy vinegar dressing. See more
  • READY IN 25 mins

Ramen Coleslaw

Recipe by  

"This is nothing like the mayonnaise based coleslaws that most people think of."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
  3. Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
  4. In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2006

This stuff is addicting.I have some short cuts to share. I used 16oz.bag Dole Classic Cole Slaw. Toast the alomnds & sesame seeds in a saute pan (why heat the oven) Just put them both in the pan crank the heat to high and constantly stir. Has soon as they start to brown turn the heat off and coninut stiring until golden brown. 3 min tops. As for the dressing use rice wine vinegar and added 2T soy sauce. Since I used all 16oz. I needed a little more dressing. Instead of making more I used Good Seasons Asian Sesame with Ginger bottled dressing.

 
Most Helpful Critical Review
Feb 01, 2004

I made this to take to a potluck and it really got soggy. I would suggest NOT adding the dressing and crunchy ingredients until RIGHT BEFORE serving. Leftovers are not very good because the noodles and nuts get mushy and the dressing soaks into the slaw making it look like sauerkraut. The salad is wonderful, three stars are because the recipe should warn about the sog factor.

 
Sep 19, 2003

MMMMMMMM!!!!!! I love this recipe! Try toasting the Ramen noodles along with the almonds and sesame seeds. Toasting makes them a little crunchier and they don't get soggy from the dressing.

 
Jan 01, 2004

Such a versatile recipe. I have made a version of this one for the past 15 years. I agree with a previous reviewer; use rice wine vinegar instead of white vinegar. If you are fortunate enough to have a Japanese market where you live, buy the Nissin Ramen (chicken flavor). It comes in a yellow and red package and is already seasoned. This ramen makes all the difference in the world.

 
May 28, 2006

Doubled the recipe for a crowd and it disappeared faster than any other dish on the table. I used 2-16 oz. pkgs of shredded cabbage, 3 pkgs. of Oriental flavored Ramen noodles, added about 1/4 c. soy sauce to the dressing (and thus, omitted the salt entirely), and tripled the almonds. I also substituted Splenda for the sugar since we are a family of diabetics. Great recipe. Next time I will try this as a summer main dish by adding some grilled chicken breast on top. Thanks for sharing.

 
Jul 13, 2003

I've been looking for an asian-type coleslaw, because my husband doesn't like mayonnaise...and boy, did this recipe please everyone! The first run was a little too sweet for us, so I now reduce the sugar to only 1 tablespoon. Also, for the oil, I use half sesame oil and half vegetable oil; this really picks up the flavor.

 
Jun 30, 2003

AWESOME!!! We eat this all the time for picnics and at home. My kids request it!! I use olive oil and red wine vinegar. Brocollislaw is perfect for this recipe. I also use sunflower seeds instead of almonds but both are great. EVERYONE asks me for the recipe. DOUBLE DRESSING.

 
Jan 27, 2003

This recipe was great and easy, my boyfriend loved it. I did substitute 1 tablespoon sesame seed oil instead of the veg. oil for flavor. Thanks.

 

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Nutrition

  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 543 mg
  • 22%

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

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