With a fantastic crunch, this Ramen Noodle Coleslaw is an Asian-inspired side dish made from simple ingredients! It uses uncooked ramen noodles for a deliciously crunchy mix-in that gives this salad lots of character.
This is the perfect side for cookouts, barbecues, and parties! Tasty and easy, this Asian spin on traditional coleslaw is going to be a hit with any crowd.
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💚 About This Recipe
Ideal for summer barbecues and picnics, this ramen noodle cold salad is the perfect combination of flavors and textures! Crisp lettuce with crunchy ramen noodles pop thanks to the tangy and slightly sweet dressing.
Perfect for Labor Day, Memorial Day, or the 4th of July, this is an excellent side dish throughout the spring and summer and instantly upgrades even the most affordable instant noodles!
Pair your coleslaw with this 2 Ingredient Pulled Pork or Crock Pot Barbecue Burgers for a hearty meal the whole family will love. Or try it with these amazingly delicious blackstone smash burgers!
And don't forget that no barbecue is complete without a pasta salad! Try this Sour Cream Cheddar Pasta Salad recipe for a delicious, creamy side dish.
🧂 Ingredients Needed
- ramen noodles - the Maruchan brand of instant noodles is perfect for this cold salad, but any pre-cooked ramen noodles will work just fine.
- sesame seeds - provide a slightly nutty flavor.
- olive oil - helps form the base of the dressing.
- vinegar - adds an acidic tang that gives your Chinese coleslaw a unique flavor profile.
- sugar - balances the acidity of the vinegar.
- salt and pepper - contributes to the complexity of the taste.
- green onions - give your coleslaw a fantastic and refreshing flavor.
- coleslaw mix - you can shred cabbage yourself, but it's much easier and quicker to buy a shredded cabbage mixture at the grocery store.
- sliced almonds - add a nice crunch and slightly nutty flavor that pairs perfectly with the sesame seeds and crunchy noodles.
🔪 Instructions
- Toast the sesame seeds for about 10 to 15 minutes at 350 degrees.
- In a mixing bowl, combine olive oil, vinegar, sugar, salt, pepper, green onions, and the flavor packet from the noodles.
- In a separate bowl, crush the ramen noodles until there are no large chunks.
- Combine the shredded cabbage mix with the dressing in a large bowl.
- Add ¾ of the toasted sesame seeds and ramen noodles and toss until everything is well coated with the dressing.
- Top with the rest of the sesame seeds and slivered almonds, then serve and enjoy!
❔ FAQs
Yes, almost all ramen noodles you find in the store are either steamed and then dried, or fried, which is why they only take a few minutes to "cook." They're perfectly safe to eat without boiling them!
If you're not using a pre-made cabbage mix, choose a nice crisp green cabbage and cut it into shreds. You can also add some red cabbage and even thing strips of carrots if you like!
You can prepare the dressing and vegetables a day ahead, but add the noodles just before serving to maintain crunchiness.
💭 Expert Tips and Tricks
- Toast the noodles in a skillet with a little bit of oil if you want an even crispier option.
- Wait until right before serving to mix in the noodles and toppings. You can prepare the cabbage and dressing ahead of time and store in the fridge for several days, but the noodles will get soggy if you add them too soon.
📌 This ramen noodle cold salad combines crisp cabbage and crunchy noodles in a sweet and tangy dressing! Ideal for a light and crowd pleasing side dish.
💡 Substitutions and Variations
- I prefer to use the chicken flavor instant ramen for this dish, but you could use another flavor if you prefer.
- Substitute some sesame oil for some of the olive oil if you want to double down on the sesame flavor.
- You can also use other kinds of nuts like cashews, walnuts, or peanuts.
🔊 What readers are saying...
"This recipe is amazingly delicious and so easy it is to make. This is my top go-to for potlucks or summer picnics and is always a crowd favorite. My kids love it so much that we've also had it as a side dish for just the 4 of us."
- Cindy
🥫 Storage
Keep your ramen noodle coleslaw in an airtight container or in a bowl covered well with some plastic wrap or saran wrap. If preparing ahead of time, don't add the noodles and almonds until just before you're about to serve.
If everything is already mixed in, the salad will last for 2 to 3 days, though the noodles might soften or get a little soggy. I don't recommend freezing this coleslaw.
🍴 What To Serve With This Dish
For the perfect summer meal, pair this coleslaw with a platter of Grilled Halloumi Kebabs, some Slow Cooker Honey Garlic Ribs, these Chipotle Shrimp Tacos with Asparagus, or a bowl of Slow Cooker Honey Soy Chicken!
✔️ More Side Dish Recipes You'll Love
- Spinach with Fettuccine - A combination of spinach and pasta is the perfect side dish and can also be served as a main course with your favorite protein!
- Garlic Herb Roast Potatoes - Roasting in the slow cooker is the perfect way to make tender and soft potatoes.
- Chickpea Pasta Salad - Another perfect side dish for the warmer months, this healthy pasta salad is packed with protein.
- Smashed Potatoes with Cheese - This recipe from Jersey Girl Cooks yields delicious and crispy potatoes with melty cheese!
Ramen Noodle Cold Salad
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📋 Recipe Card
Ramen Noodle Coleslaw
Ingredients
- 3 tablespoons sesame seeds
- 2 tablespoons olive oil
- 3 tablespoons vinegar
- 3 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup chopped green onions
- 3 ounces chicken flavor ramen noodle soup (1 package)
- 16 ounces shredded cabbage/coleslaw mix (1 bag)
- ¼ cup sliced almonds
Instructions
- Toast the sesame seeds, about 350 degrees in the oven for about 10-15 minutes. Keep an eye on them to make sure they don't burn.3 tablespoons sesame seeds
- Mix together the following to make the dressing: olive oil, vinegar, sugar, salt, pepper, green onions, chicken flavor packet from the ramen noodle package.2 tablespoons olive oil, 3 tablespoons vinegar, 3 tablespoons sugar, ½ teaspoon salt, ½ teaspoon pepper, ½ cup chopped green onions, 3 ounces chicken flavor ramen noodle soup
- Crush the ramen noodles until there are no large chunks (small chunks are OK).
- Combine the shredded cabbage and the dressing in a large bowl.16 ounces shredded cabbage/coleslaw mix
- Add about ¾ of the toasted sesame seeds and the ramen noodles. Toss to mix.
- Top with the remaining toasted sesame seeds and almonds. Serve immediately.¼ cup sliced almonds
Notes
- For extra crunch, toast the crushed ramen noodles in a dry skillet over medium heat until they turn golden brown and crispy.
- Note that it is best to mix in the noodles just prior to serving. If you do in several hours before serving, the slaw gets a little soggy. But, it is still delicious, so if you have some left over and don't mind a little less crunch in your slaw, definitely save it!
- I like to use a store bought cabbage mix, but feel free to shred up your fresh cabbage of choice if you prefer!
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Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in August 2013, and was republished with tips, step by step photos, and a recipe change in May 2024.
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Sage says
This worked exactly as written, thanks!
Alice says
Made this yesterday and it was so good in this hot weather!