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Square overhead shot of a bowl of ramen noodle coleslaw on a white table.
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5 from 4 votes

Chinese Ramen Noodle Coleslaw

This crunchy ramen noodle coleslaw is a sweet and savory Asian-style slaw that comes together in about 10 minutes, with no cooking required. It is a make-ahead side that is perfect for potlucks, cookouts, and easy weeknight dinners.
Course Salad
Cuisine Asian
Keyword Chicken Ramen Noodle Salad, chinese coleslaw, ramen noodle coleslaw, Ramen Noodle Salad
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 cups
Calories 193.2kcal
Author Blair Lonergan

Ingredients

  • 1 (14 ounce) bag coleslaw mix
  • 2 green onions, sliced
  • 1 (3 ounce) package chicken-flavored ramen noodles
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil, canola oil, or avocado oil (or other mild salad oil)
  • 1 tablespoon sesame oil
  • 1 tablespoon seasoned rice vinegar (can substitute with apple cider vinegar)
  • ½ cup (2 ounces) slivered almonds, toasted* (optional)

Instructions

  • In a large bowl, combine coleslaw, green onions, and crumbled, uncooked ramen noodles.
    Process shot showing how to assemble the ingredients for ramen noodle coleslaw.
  • In a small bowl (or in a mason jar), whisk or shake together the sugar, vegetable oil, sesame oil, vinegar, and seasoning packet from the ramen noodles.
    Dressing for ramen noodle coleslaw in a glass jar.
  • Pour the dressing over the coleslaw mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
    Process shot showing how to make Chinese coleslaw.
  • Just before serving, stir in the almonds if desired.
    Square overhead shot of a bowl of ramen noodle coleslaw on a white table.

Notes

  • Do not cook the ramen. Crumble it in dry. It softens in the dressing as the slaw chills.
  • Save the seasoning packet. It goes into the dressing and carries a lot of the flavor.
  • Sesame oil is essential. It adds the toasty, nutty flavor that defines this dressing, so do not omit it.
  • Toast the almonds quickly on a microwave-safe plate on high for 1 to 2 minutes, or in a dry skillet over low heat until fragrant. Cool completely before adding. Add them just before serving so they stay crisp.
  • Chill at least an hour (or overnight) so the cabbage and ramen absorb the dressing and soften slightly.
  • Swap the base by using broccoli slaw, or shred your own cabbage and carrots to equal about 6 3/4 cups.
  • Make it a main by adding rotisserie chicken, grilled chicken, or cooked shrimp.
  • Mix it up with a tablespoon of soy sauce, fresh ginger or garlic, mandarin oranges, dried cranberries, peas, cucumber, edamame, red bell pepper, or cilantro.
  • Make ahead up to 24 hours; best within about 6 hours. Store leftovers in an airtight container in the fridge for 3 to 4 days. Do not freeze.

Nutrition

Serving: 1cup | Calories: 193.2kcal | Carbohydrates: 18.7g | Protein: 4.1g | Fat: 11.9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.6g | Sodium: 292.2mg | Potassium: 3.9mg | Fiber: 3.2g | Sugar: 7.2g