I’m so excited to share this amazing ramen noodle cole slaw recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family and friends. The combination of the crunchy ramen noodles and the creamy coleslaw dressing is just perfect.
Plus, it’s so easy to make and customize to your taste. I like to add some chopped veggies like carrots and bell peppers to give it a bit more color and texture. My kids love helping me make this recipe, and it’s a great way to get them involved in the kitchen.
We often serve this as a side dish for barbecues, picnics, or even just as a quick lunch. It’s also a great way to use up leftover coleslaw from the night before. The best part is that you can make it ahead of time and store it in the fridge for up to 24 hours, which is perfect for busy days when you need a quick meal solution.
I’ve even served this at potlucks and family gatherings, and it’s always a crowd-pleaser. The health benefits of this recipe are also a bonus – the coleslaw is made with shredded cabbage, which is high in fiber and vitamins, while the ramen noodles add some much-needed protein and carbs. My family loves this recipe so much that we’ve even started making it for breakfast – yes, you read that right!
We like to add some scrambled eggs or cooked sausage to make it a filling breakfast dish. So if you’re looking for a fun and healthy recipe that’s perfect for any occasion, look no further than this ramen noodle cole slaw recipe! It’s sure to become a favorite in your household too.
Ramen Noodle Cole Slaw
4.6 from 1271 votes
A crunchy, savory-sweet coleslaw made with crushed ramen noodles, shredded cabbage, and a tangy Asian-inspired dressing. This quick side dish is perfect for barbecues, potlucks, or as a refreshing lunch.
1 medium head green cabbage, shredded (about 6 cups)
3 green onions, sliced
1/2 cup sliced almonds
1/4 cup sunflower seeds
2 packages (3 oz each) ramen noodles, crushed
1/4 cup unsalted butter
For the Dressing
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons soy sauce
1/4 cup granulated sugar
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
👨🍳Directions
1In a large skillet over medium heat, melt the butter.
2Add the crushed ramen noodles, sliced almonds, and sunflower seeds, stirring frequently until the noodles are golden brown and the nuts are fragrant, about 5 to 7 minutes.
3Remove from heat and let cool completely on a plate.
4In a small bowl or jar, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, and black pepper until the sugar is fully dissolved.
5Set the dressing aside.
6In a large mixing bowl, combine the shredded cabbage and sliced green onions.
7Pour the dressing over the cabbage mixture and toss until evenly coated.
8Just before serving, add the cooled noodle mixture to the cabbage and toss gently to combine.
9Serve immediately for the crunchiest texture, or refrigerate for up to 2 hours if you prefer a softer slaw.
For a nut-free version, omit the almonds and sunflower seeds and add an extra 1/4 cup of crushed ramen noodles. The dressing can be made up to 3 days ahead and stored in the refrigerator.
This ramen noodle cole slaw recipe is truly one of my favorite dishes ever – so versatile, deliciously easy to make, and packed with nutritious ingredients. Whether you’re looking for a tasty side dish or a hearty breakfast option (yes, really!)
, this recipe delivers every time. And because it’s so simple to customize with your favorite toppings or mix-ins, you’ll never get bored with this dish either!
❓ Frequently Asked Questions About Ramen Noodle Cole Slaw
Q: What type of ramen noodles should I use?
A: You can use any type of ramen noodles you like – thick or thin, wheat or rice-based – they’ll all work just fine in this recipe.
Q: Can I make this recipe without coleslaw?
A: While coleslaw is an integral part of this recipe, you can definitely make it without it if you prefer. Just omit the coleslaw ingredients and proceed with the rest of the instructions.
Q: How long does this recipe keep in the fridge?
A: This recipe will keep in the fridge for up to 24 hours without losing its flavor or texture. Just be sure to store it in an airtight container and keep it refrigerated at 40°F (4°C) or below.
Q: Can I freeze this recipe?
A: Yes, you can freeze this recipe for up to 3 months without any issues. Simply thaw it overnight in the fridge or reheat it straight from the freezer – either way works perfectly!
Q: What other ingredients can I add to this recipe?
A: Feel free to get creative with your add-ins! Some ideas include diced onions, chopped hard-boiled eggs, grated carrots or beets – really anything goes here!
This vibrant salad combines earthy roasted beets, peppery arugula, tangy goat cheese, and crunchy walnuts. It is dressed with a light honey mustard vinaigrette,…
These classic chocolate chip cookies are soft, chewy, and packed with gooey chocolate chips. Perfect for any occasion, they are easy to make and always a crowd-…
This versatile cookie cutter dough recipe is perfect for creating festive shapes for holidays or special occasions. The dough is easy to roll out and cut, maki…
