I’m so excited to share this Asian coleslaw with ramen noodles recipe with you all. I’ve been making this dish for years, and it’s always a crowd-pleaser. The combination of crunchy noodles, fresh veggies, and a sweet and sour dressing is just perfect.
My kids love helping me prepare the ingredients, and they always ask for seconds (or thirds!) This recipe is also super versatile – you can serve it as a side dish, add it to your favorite stir-fries, or even use it as a topping for tacos or grilled meats. The best part?
It’s incredibly easy to make and requires no cooking skills whatsoever. Just chop, mix, and serve – voila! You’ll have a delicious and healthy meal on the table in no time.
Plus, the Asian-inspired flavors are perfect for any occasion, whether it’s a casual weeknight dinner or a special holiday gathering. And let’s not forget about the health benefits – this recipe is packed with vitamins, minerals, and antioxidants from the colorful veggies and lean protein from the ramen noodles. My family and I just can’t get enough of this tasty slaw!
One thing that sets this recipe apart from others is its unique blend of flavors – sweet from the sugar, sour from the vinegar, salty from the soy sauce, and umami from the sesame oil. It’s truly a flavor bomb in your mouth. Another reason we love this recipe is that it’s incredibly adaptable – you can customize it to suit your tastes by adding different veggies or adjusting the dressing ratio to your liking.
Asian Coleslaw with Ramen Noodles
4.8 from 820 votes
A crunchy and refreshing coleslaw with toasted ramen noodles, tossed in a tangy Asian-inspired dressing. This dish combines shredded cabbage, carrots, and almonds for a satisfying texture.
1 package (3 ounces) ramen noodles, broken into small pieces
1/4 cup sliced almonds
1/4 cup sunflower seeds
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
3 green onions, sliced
👨🍳Directions
1Heat a large skillet over medium heat.
2Add the broken ramen noodles and cook, stirring frequently, for 3 to 4 minutes until they are lightly golden and fragrant.
3Transfer the toasted noodles to a plate to cool completely.
4In the same skillet, add the sliced almonds and sunflower seeds.
5Toast over medium heat for 2 to 3 minutes, stirring often, until the almonds are golden and the seeds begin to pop.
6Remove from heat and set aside to cool.
7In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic until the honey is fully dissolved and the dressing is smooth. Set aside.
8In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and sliced green onions.
9Add the cooled ramen noodles, almonds, and sunflower seeds, then toss to distribute evenly.
10Pour the dressing over the salad and toss thoroughly until all ingredients are evenly coated.
11Serve immediately for a crunchy texture, or let it sit for 10 minutes to allow the flavors to meld.
For a nut-free version, replace almonds and sunflower seeds with toasted pumpkin seeds. The salad is best served fresh, but leftovers can be refrigerated for up to 2 days, though the noodles will soften.
Watch Video Of How Asian Coleslaw with Ramen Noodles Works
This Asian coleslaw with ramen noodles recipe is truly a staple in our household – easy to make, customizable to suit our tastes, and packed with nutrients from all the fresh veggies.
Whether you’re serving it as a side dish or using it as a topping for other meals, this recipe never fails to impress.
Plus, its long shelf life makes it perfect for meal prep or storing leftovers for future meals.
❓ Frequently Asked Questions About Asian Coleslaw with Ramen Noodles
Q: What type of noodles should I use for this recipe?
A: For this Asian coleslaw with ramen noodles recipe, you’ll want to use thin, delicate noodles like ramen or rice noodles. These types of noodles hold up well to the dressing and won’t become mushy or unappetizing.
Q: Can I use pre-shredded cabbage instead of chopping it myself?
A: While pre-shredded cabbage can save time in preparation, using fresh cabbage will yield much better results in terms of texture and flavor. If you do choose to use pre-shredded cabbage, just be sure to pat it dry thoroughly before adding it to the slaw.
Q: How long can I store this slaw in the refrigerator?
A: This slaw will keep beautifully in the fridge for up to 3 days without losing its crunch or flavor. Just make sure to store it in an airtight container at room temperature until ready to serve.
Q: Can I make this slaw ahead of time and refrigerate it until serving?
A: Yes! In fact, making this slaw ahead of time allows all the flavors to meld together beautifully. Just be sure to give it a good stir before serving to redistribute any liquid that may have accumulated during storage.
Q: What if I don’t like sesame oil? Can I substitute another oil instead?
A: While sesame oil gives this slaw its signature nutty flavor, you can definitely substitute other oils like vegetable oil or avocado oil if you prefer. Just keep in mind that using different oils will change the overall flavor profile slightly.
Q: Can I add protein like chicken or tofu to make this slaw more substantial?
A: Absolutely! Adding protein sources like cooked chicken or pan-fried tofu will turn this slaw into a filling meal on its own.
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