Ramen Noodle Coleslaw

I first tasted ramen noodle coleslaw at a church potluck almost 20 years ago, and I was hooked on the first bite. Crisp cabbage and carrots, toasted almonds, and crunchy ramen come together in a sweet, savory sesame dressing. It is the perfect make-ahead side for any picnic, cookout, or family dinner.

Before You Get Started

A few small things make the difference between a soggy slaw and one with great crunch. Keep these in mind before you start:

• Add the ramen noodles dry. Crumble them straight from the package. They soften in the dressing while keeping their signature crunch.
• Save the seasoning packet. It is the backbone of the dressing, so set it aside instead of tossing it with the wrapper.
• Toast the almonds first. A minute or two brings out a buttery, nutty crunch that makes the whole bowl.

How to Make Ramen Noodle Coleslaw

This one comes together in about 10 minutes with no cooking at all. You will find the full measurements in the recipe card below, but here is the walkthrough with my tips:

Step 1: Combine the Slaw Base

In a large bowl, toss together the coleslaw mix, sliced green onions, and crumbled uncooked ramen noodles. 

A bag of tri-color coleslaw mix keeps this fast, but broccoli slaw works beautifully, and you can shred your own cabbage and carrots if you prefer (you will need about 6 3/4 cups of shredded veggies).

⇢ Stir in extras. Mandarin oranges, dried cranberries, edamame, diced cucumber, or red bell pepper all add nice color and crunch.

Step 2: Whisk the Dressing

In a small bowl or a mason jar, whisk or shake together the sugar, neutral oil, sesame oil, rice vinegar, and the saved ramen seasoning packet. The sesame oil is what gives the dressing its toasty, nutty depth, so do not skip it. 

If you are out of seasoned rice vinegar, apple cider vinegar works in a pinch.

⇢ Make it more savory. A tablespoon of soy sauce, plus a little fresh ginger or garlic, deepens the umami flavor.

Step 3: Toss and Chill

Pour the dressing over the slaw mixture and toss until everything is evenly coated. 

Cover and refrigerate for at least an hour, or overnight. This rest lets the cabbage and dry ramen soak up the dressing and soften just enough, which is what gives the finished slaw its texture.

Step 4: Add the Almonds and Serve

Just before serving, stir in the toasted slivered almonds. Adding them at the end keeps them crisp instead of letting them soften in the dressing. 

Roasted sunflower seeds, chopped peanuts, or cashews all make good swaps.

⇢ Turn it into a meal. Add shredded rotisserie or grilled chicken, or a handful of cooked shrimp, for a light main dish.

Thanks so much for this recipe, it was quick to prepare ( I even could have toasted the slivered almonds in advance to make it even more quickly), it was well eaten at the potluck dinner I took it to, and someone asked for the recipe! Definitely making again!

– Ann M.

Serving

This slaw is a natural alongside almost any Asian-inspired main or a casual cookout plate. The cool crunch is an easy contrast to something warm and saucy.

Storage & Make-Ahead Tips

Make ahead: You can make this up to 24 hours in advance. I like it best within about 6 hours, while the noodles still have a little bite.

Store: Keep leftovers in an airtight container in the fridge for 3 to 4 days. The slaw will soften as it sits but stays tasty.

Freeze: Do not freeze this one. The vegetables turn watery and mushy once thawed.

Frequently Asked Questions

Do you eat the ramen noodles uncooked?

Yes. You add them dry and crumbled, and they soften as they marinate in the dressing. They will not be hard or crunchy like noodles straight from the package, but they keep a pleasant bite.

What kind of cabbage should I use?

A bagged coleslaw mix (green and red cabbage with carrots) is easiest and what I reach for. Broccoli slaw works too, and you can shred your own green cabbage if that is what you have. Napa or savoy cabbage will be more tender and less crunchy.

What is the difference between this and regular coleslaw?

Classic coleslaw leans on a creamy, mayo-based dressing. This Asian-style version skips the mayo for a light sesame and rice vinegar dressing, then adds ramen and almonds for crunch.

How do I keep the noodles extra crunchy?

Add the dressing closer to serving time rather than chilling for hours, or serve the dressing on the side so everyone can toss their own. The shorter the rest, the more crunch the noodles keep.

More Slaws & Cool Salads

• Traditional Coleslaw
• Carrot Salad
• Broccoli Salad
• Creamy Cucumber Salad
• Marinated Vegetable Salad