Asian Coleslaw With Ramen Noodles Recipe

Have a glass of wine and enjoy this asian coleslaw.

Asian Coleslaw With Ramen Noodles Recipe

This recipe has a great deal of different flavors, and crunch. All of the ingredients come together and makes a sweet – tangy slaw. The cabbage is very crispy and crunch in this recipe.



Dry Ingredients:

1 bunch green onions, chopped

2 ( 10 oz. ) bags coleslaw mix or chopped cabbage

1/3 cup toasted sesame seeds sesame seeds

2 cups toasted sliced almonds

2 packages chicken flavored soup mix Ramen Noodles soup mix. Set aside chicken seasoning.

Dressing Ingredients:

1/2 cup oil

1/4 cup vinegar red wine vinegar or white

2 seasoning packs from Ramen Noodles packages

2 teaspoons salt salt

1 teaspoon black pepper

1/3 cup sugar sugar


  1. Toast almonds and sesame seeds on pans, in the oven at 350 degrees F. for about 10 – 15 minutes for almonds, then 10 minutes for sesame seeds ( gently turning over ever 5 minutes for evenness ) cook until they have a nice golden color.
  2. Crunch up the Ramen Noodles to separate them. Use a ziploc bag and meat mallet or a coffee mug.
  3. Empty the Ramen Noodles into a large bowl. Add coleslaw mix chopped onion, almonds, and sesame seeds. Toss gently to mix.
  4. Mix together dressing ingredients with a small whisk. Pour over coleslaw mixture and toss to coat. Refrigerate until ready to service.


  1. Half the total of the oil. Which would be 1/4 cup sesame oil: For a better flavor, let it sit for several hours or overnight.
  2. I use homegrown cabbage, tastes better to me.
  3. I use two pie plates for keeping the almonds and sesame seeds separate. They work great for not spilling them and making a mess.
  4. Keep a close eye on almonds and sesame seeds, so as not to burn them.

Keywords: asian ramen coleslaw, asian salad