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asian coleslaw-(with ramen noodles)

(2 ratings)
spatdi avatar
Recipe by
Susan Din
@spatdi
Houston, TX

This salad is a great accompaniment to grilled/bbq meats, or to bring to a pot luck. The taste is a unique balance of toasty-nutty, sweet, and sour.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
method Refrigerate/Freeze

Ingredients For asian coleslaw-(with ramen noodles)

  • COLESLAW MIX
  • 10-12 oz
    cole slaw mix or 1/2 small head cabbage and 1 carrot shredded.
  • 1 pkg
    nissan or maruchan ramen noodles (chicken or oriental flavor) soup/seasoning packet reserved
  • 3-4 stick
    green onions-scallions
  • 4 oz
    almonds, sliced or slivered-toasted
  • 1/4 c
    sesame seeds-toasted
  • DRESSING
  • 1/4 c
    vegetable oil
  • 1/4 c
    sugar
  • 1/4 c
    vinegar
  • 1 pkg
    soup/seasoning packet from ramen noodles

How To Make asian coleslaw-(with ramen noodles)

  • 1
    TOAST ALMONDS AND SESAME SEEDS: Heat oven to 350. Place almonds and sesame seeds separately into pie pans/cake pans. Bake for 5-7 minutes just until light golden. Take care to not burn them...keep close watch after 5 minutes. Allow to cool to room temperature.
  • 2
    Slice green onions thinly. Prep cabbage/carrot if not using coleslaw mix. Remove soup/seasoning packet from noodles and reserve. Break noodles into small pieces. (I use a gallon size zip bag and break up by hand)
  • 3
    In a mixing cup with a small fork or small whisk, measure oil, vinegar, sugar, and soup/seasoning packet and combine.
  • 4
    COMBINE INGREDIENTS: Place coleslaw mix into bowl, mix in nuts/seeds, green onions and broken ramen noodles. Pour dressing over and refrigerate 30 minutes before serving.
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