🥢 Asian Coleslaw with Ramen Noodles

This easy slaw combines shredded cabbage, carrots, and green onions with toasted ramen noodles and almonds, all tossed in a tangy sesame-soy vinaigrette. It’s ready in minutes, totally make-ahead friendly, and gets better as it sits. It’s a crowd-pleaser, every time.

🛒 What You’ll Need

For the Slaw:

1 (14 oz) bag coleslaw mix (shredded cabbage + carrots)
2 green onions, sliced
1 packet ramen noodles (chicken flavor)
1/2 cup sliced almonds
1 tablespoon sesame seeds (optional)

For the Dressing:

1/4 cup vegetable oil or avocado oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
Ramen seasoning packet (optional for added flavor)

👩‍🍳 Pro Tips

Toast the ramen and almonds in a dry skillet for a deeper nutty flavor and extra crunch.
Don’t add dressing too early—wait until 15–30 minutes before serving so the noodles stay crispy.
Add protein like shredded chicken or edamame to make it a full meal.
Use Napa cabbage for a more delicate texture if shredding your own slaw.
Make it kid-friendly by leaving out the sesame seeds and reducing soy sauce.

🧰 Tools You’ll Need

Large mixing bowl
Small skillet
Whisk
Measuring cups & spoons
Cutting board & knife
Tongs or salad spoons

🔄 Substitutions & Variations

Gluten-free? Use gluten-free ramen and tamari instead of soy sauce.
Nut-free? Omit almonds and use roasted sunflower seeds.
Low sugar? Replace honey with stevia or skip entirely for a tangier dressing.
Add-ins: Try mandarin oranges, red bell pepper strips, or chopped cilantro.

⏱️ Make Ahead Tips

Toast noodles and almonds in advance and store in an airtight container.
Dressing can be made 2–3 days ahead and stored in the fridge.
Combine all ingredients just before serving for best texture.

👩‍🍳 Instructions

1. Toast Ramen & Almonds

Break ramen noodles into small chunks. Toast in a dry skillet over medium heat with sliced almonds until golden and fragrant. Let cool.

2. Make the Dressing

Whisk together oil, rice vinegar, soy sauce, honey, sesame oil, and the ramen seasoning packet (optional).

3. Assemble the Slaw

In a large bowl, combine coleslaw mix, green onions, and toasted ramen-almond mixture.

4. Add Dressing & Toss

Pour dressing over the slaw just before serving. Toss to coat evenly. Garnish with sesame seeds if desired.

🧊 Leftovers & Storage

Best eaten fresh or within a few hours.
If storing, keep ramen mixture separate and add just before serving.
Dressing can be refrigerated for up to 5 days.

💬 Final Thoughts

This Asian coleslaw with ramen noodles is crunchy, tangy, and full of texture—the kind of dish that disappears fast at any table. It’s easy to make, endlessly adaptable, and a guaranteed hit with adults and kids alike. Let me know how you made it your own or what you served it with!