Oriental (Asian) Ramen Coleslaw
Very easy and tasty salad to make – ramen noodles, almonds, and sunflower seeds provide the crunch and the dressing is quite tasty. You can’t go wrong with this Oriental (Asian) Ramen Coleslaw. Perfect for picnics and potlucks, or any summer gathering!
From the time I got to taste this delicious salad many years ago during one of our church potluck dinners, I was hooked. I must admit the first time I saw this salad, I thought it looked weird. Uncooked ramen noodles on top? Really?
I’ve tasted so many ramen noodles in my lifetime. After all, it’s very popular in Asia, including the Philippines but I have never ever, while I lived there, eaten uncooked ramen noodles. I didn’t even realize that was possible. I have always pictured Ramen noodles floating on a hot and steaming bowl of broth but never on a salad!
Setting my preconceived ideas about ramen noodles on salad aside, I decided to give it a try. After one or two mouthfuls, I instantly loved this delicious coleslaw.
I was totally surprised at the flavor and how delicious it was! And of course, the crunch factor from the almonds, sunflower, and the ramen itself was totally great! Thankfully, I found the exact recipe on our church’s very own cookbook.
While perhaps many of you already know about this Oriental Coleslaw, I decided to post the recipe here for the benefit of many who like me, previously, never knew that there was a salad like this. Nowadays, whenever I have an Asian-themed dinner at home and especially when I am pressed for time – this is my go-to salad. Easy to prep – how about 10 minutes or fewer tops – and of course, it’s reliably delicious. I’ve had many happy reviews about this and also requests for the recipe. So go, make this and enjoy it!
Love to try more delicious Asian dishes? Our cookbook – RICE. NOODLES. YUM. (Everyone’s Favorite Southeast Asian Dishes) is now out! It has 75 delicious and easy to make authentic rice and noodle recipes from Thailand, Vietnam, Malaysia, Indonesia, Singapore and the Philippines ALL in FULL COLOR. Check out the content of the cookbook below. Available on Amazon, Barnes & Noble and anywhere books are sold. You can order a copy HERE.
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
Very easy and tasty salad to make – ramen noodles, almonds, and sunflower seeds provide the crunch and the dressing is quite tasty. You can’t go wrong with this Oriental (Asian) Coleslaw. Perfect for picnics and potlucks, or any gathering!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SCROLL DOWN FOR RECIPE CARD BELOW.
NOTES ON INGREDIENTS FOR ORIENTAL (ASIAN) COLESLAW
- Coleslaw Mix – use either the classic coleslaw mix or the broccoli coleslaw mix. You may also use a combo of the two for a more vibrant-looking salad.
- Green Onions or Scallions
- Slivered Almonds – if raw, toast the almonds quickly on the stovetop until lightly browned for extra depth of flavor.
- 1/2 cup Sunflower Seeds
- Chicken-flavored Ramen Noodles – use your favorite brand.
- Sunflower (or Peanut) Oil – you may also use a more neutral-flavored oil like Avocado Oil.
- Vinegar – I’ve tried both rice and cider vinegar for this and both worked well.
- Brown Sugar – this doesn’t sweeten the salad but enhances the flavor so don’t omit, if possible.
HOW TO MAKE ORIENTAL (ASIAN) COLESLAW
Combine the coleslaw mix, green onions, almonds and sunflower seeds in a salad bowl. Mix the seasoning packet from the ramen noodles with the oil, vinegar and sugar in a separate container.
Just before serving, break half the ramen noodles into smaller pieces and place on top of the coleslaw mix. Pour the dressing and toss everything to coat. Break the remaining Ramen noodles and scatter on top. Garnish with extra green onions, if desired. You may make the salad about 15 minutes before serving to allow the vegetables to absorb the dressing.
TIPS & TRICKS
For more depth of flavor – toast the ramen noodles first either on the stovetop or the oven just until lightly browned. This makes the salad tastier so do it, if you’re able.
To make the salad more substantial or make it a meal-in-itself, add some extra protein like grilled chicken or pork.
Yield: 6 Servings
Prep Time: 10 Minutes
Cooking Time: 0 Minutes
Total Time: 10 Minutes
We love to hear from you. Do share your comment or feedback on any of our recipes.
Oriental (Asian) Coleslaw
Ingredients
- 16 oz package Coleslaw Mix (Cabbage or Broccoli or a combo), (14 oz pack should work too)
- 1 bunch Green Onions, sliced thinly
- 1/2 cup toasted and slivered Almonds
- 1/2 cup Sunflower Seeds
- 3 oz package chicken-flavored Ramen Noodles
- 1/2 cup Sunflower or Peanut Oil
- 1/3 cup Rice Vinegar or Cider Vinegar
- 2 tsp Brown Sugar, or to taste
Instructions
- Combine the coleslaw mix, green onions, almonds and sunflower seeds in a salad bowl. Mix the seasoning packet from the ramen noodles with the oil, vinegar and sugar in a separate container.
- Just before serving, break half the ramen noodles into smaller pieces and place on top of the coleslaw mix. Pour the dressing and toss everything to coat. Break the remaining Ramen noodles and scatter on top. Garnish with extra green onions, if desired. You may make the salad about 15 minutes before serving to allow the vegetables to absorb the dressing.
Notes
Last updated on May 4th, 2024 at 08:22 pm
Love the brightness of this coleslaw! It looks delicious!
Thanks, Trish – it has become a true favorite! 🙂
I make this all the time….but I use Oriental flavored Ramen noodles. Gives it a better flavor!
I do too, I make the dressing with the oriental seasoning packet, 1 cup of oil, 1/3 cup white vinegar, and 1/2 cup of sugar. It’s delicious
Wow, this looks awesome! I could have no problems eating it all! And the use of ramen noodles, I totally understand your hesitancy 🙂
But I am glad that I tried it and now I am so hooked, Kacey!
This looks SO good, I love how you've got a rainbow of vegetables here. The ramen noodles are a must-have for any asian salad!
So true Sara!
This is my kind of coleslaw! I love the flavors and the extra crunch the nuts adds in!
It has all the yummy textures for sure! Thanks, Julia!
Oh Abby, just everything about this dish, definitely want to make this soon. Awesome flavors and beautiful pictures. The addition of nuts are just yummy! I know I could eat this almost everyday! 🙂
Me, too Florian! Hope you like it!
I have been seeing ramen noodle salads pop up all over the place and now after seeing this one I have decided that I really need to give it a try. This looks fabulous!
Des, you really should as it's so yum!
Oh how I love a slaw with no mayo!! This one is a keeper!
This one doesn't need mayo and it still so yum!
Love this! It's been ages since I've had ramen on salad. I actually liked raw crunchy ramen as a snack when I was a teen!
I should have done that when I was younger! Oh well, better late than never!
Looks wonderful. And all those marvelous flavors and textures. Must try! 🙂
Hope you like it Susan! 🙂
Beautiful looking slaw! I love the crunchy addition of ramen noodles.
Same here Judy! Love the crunch, too!
I know, it does seem so strange that the noodles were cooked. I wasn't convinced until I tried it. You have so many delicious layers of flavor in this salad.
Thanks, Christie!
Also What I do with almond slivers and the romen broke up I cook it before hand on a pan in the oven. 350 degrees for 5 min or so to let it get a little dark and the flavor is amazing 🙂 Just a tip 🙂
This looks so good!
Thanks!
Oooooh, this would be great for a potluck!
There is so much to love about this dish! Totally making A LOT this summer!
LOVE this coleslaw! It would be perfect for Memorial Day!!!
Love me some coleslaw this time of year!
Can I use canola oil instead of sunflower or peanut? Also, is cider vinegar, apple cider vinegar? I'm making this tomorrow. Thanks!
Hi Wendy! Yes, you may and yes, it's apple cider vinegar! Please enjoy and hope that helps!
Pinned. Thank you for sharing.
I made this and added cooked cold chicken breast, 1/2 cup sesame sticks, 1/2 cup de-shelled edamame, and 1/2 cup wasabi peas. Amazing! Thanks for the recipe.
What I do is bake the almond slivers and romen noodles after breaking them apart . Bake at 350 degrees in oven for 5 min or until golden on top and then I put them over the salad after cooled a bit. SOOO GOOOD . Also I've seen this recipe added with soy sauce in it. But I don't think it taste as good. I've also used Olive oil. Kind of whatever Oil you have on hand . IT is good!!!
I ‘ve seen this made with Oriental, and Beef Flavored Ramen. I’m tending to think that the Oriental flavor my be more suitable for the dish. Whats your thoughts?
I cannot see why it won’t work. Please let us know how it turns out when you try it. Thanks!
Awesome recipe! I’ve seen people do the exact same thing but with zucchini, squash all chopped up. It is truly a surperb summer dish! Thank you!
I add chicken and use sesame oil. Sometimes I add snow peas. I use regular sugar, but next time I’ll try it with brown sugar.
i make this with broccoli and romain lettuce instead of the coleslaw mix also, i use oriental noodles as well gives it a true oriental taste everyone raves when i make this dish
Love it!!!
Made this for me and hubby tonight and it was SO GOOD! We have a lot leftover. About how long will this keep?
We never have left-overs so that’s never been a problem. Anyway, I, personally, wouldn’t eat at after more than a day because I don’t think it would be as nice as when freshly prepared. The noodles would have gone soggy as well. But if it’s just left-overs for the next day it may still be fine. I am glad you both enjoyed this as it’s truly yummy. Thank you for visiting!
To me it seems like a pasta salad if any manages to stay over the next day or two. Still delicious flavors, just different texture.
Love this salad. It is always asked for at family get together. I add a Tablespoon of Sesame oil to the dressing and put in toasted blanched almonds and sesame seeds.
Does one cook the noodles???? No where does it instruct
Because you don’t cook the noodles so it’s crunchy! You can roast it a little for extra flavor but don’t cook it. Try it! So good!
Try toasting the noodles and the nuts in a fry pan with a little melted butter…even more deliciousness!
Sounds yummy! I pre-toast the noodles but have not done it with the butter. I should try that! Thank you!
The flavours in this slaw were amazing. It’s so versatile too.
The addition of Ramen noodles would work wonders for my kids enjoying this delicious crunchy, nutty and flavorful Coleslaw salad.
Colorful, healthy, and delicious coleslaw. Thanks for sharing.
What a great side dish recipe, I love the crunch from the noodles!
This was such an amazing surprise when I made it! I love all the flavors and textures in this coleslaw. It’s so good.
We love making this salad for our neighborhood parties! Giving this link to our friends to make! So crunchy!
I made this oriental coleslaw last weekend for a gathering and everyone loved it! It was so easy and so very tasty.
So many wonderful flavors packed into this coleslaw. So vibrant too! Love the texture from the addition of the ramen noodles.
This is a fantastic coleslaw, just the right amount of sweetness and tanginess. The ramen noodles give it such a perfect crunch too!
The first time that I made this I was out of sunflower seeds so I used pepitas and toasted them along with the slivered almonds. I just made this again and used pepitas. We love this salad.
So glad you enjoyed this salad! Thanks for letting me know.
Have made this recipe for years with a few tweaks to yours. 1st. I use angel hair slaw (either bagged or make my own).
2nd. I find the beef ramen gives a little more flavor than Chicken. 3rd. I use Swerve instead of brown sugar. Olive oil and apple cider vinegar work great. I make dressing and toast my almonds and sunflower kernels a day ahead. I wash my slaw and drain well then put in the refrigerator to get really crisp.
Sounds so yummy, too! Thank you!
I’ve been making this a long time too. I have always added drained mandarin orange segments and pineapple tidbits. People rave!!
Sounds like a yummy addition! Thank you!