Well, I was quite successful, if I do say so myself. Today, Heather will eat just about anything I will.
This Asian-Inspired Ramen Slaw was one of the first things I served her in an effort to get her to like cabbage. She instantly loved it. In fact, I bet she’d eat this stuff every day now if she could.
It’s packed with tons of amazing flavor. From the toasty ramen and almonds to the sweet, salty, and tangy dressing to the crunch of the cabbage, this stuff is always a hit, no matter where I serve it. In fact, it’s one of those things that my family always requests when we have get togethers. And it’s always one of the first things to disappear.
A few things to note:
A few things to note: - My personal opinion is that this slaw is best served immediately. Once the ramen gets a little soggy, it starts losing its appeal, so gobble it up the first go-round. I’ll often make the dressing and wait to toss with the coleslaw mix until right before we’re going to eat.
- When toasting the ramen and almonds, be sure to watch it closely. It can get a little bitter if it gets too toasty.
- I really like to use white vinegar in this recipe, but you can swap it out for rice wine vinegar for a little different flavor.
- If you’re an overachiever (I see you out there!) and want to shred your own cabbage, you’ll need about 7 cups of shredded cabbage.
- While many folks are hesitant to use the ramen seasoning packet due to the sodium content, it’s pretty important to the flavor of the dish. Several years back, many ramen makers scaled back on the sodium content in those packets, so be sure to check again. You can also find low sodium ramen in some stores.
Recipe Card
Asian-Inspired Ramen Slaw
Ingredients
- 1/4 cup butter
- 1 (3-ounce) package chicken flavor ramen noodles, crushed
- 1/2 cup sliced almonds
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1/3 cup vegetable oil
- 2 tablespoons soy sauce
- 5 green onions, chopped
- 1 (14 to 16-ounce) package classic cole slaw mix
Instructions
- In a large skillet over medium heat, melt butter and add crushed ramen noodles (reserving the seasoning packet) and almonds. Toast ramen and almonds in butter, stirring frequently, until lightly browned.
- Remove from heat and carefully add sugar, vinegar, oil, soy sauce and ramen seasoning packet. Stir to combine and allow to cool completely.
- Empty cole slaw mix into a large bowl and add chopped green onions.
- Once the ramen/almond mixture is cool, toss with cole slaw mix and serve immediately.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I love this salad! The first time I ate it was at a church potluck. Making it in advance works great as long as you hold back the ramen noodles or other crunchy bits until serving. I have avoided the seasoning packet but will give it anither go. This would be a great no-cook summer supper with sliced rotis3 chicken. I want some right now!
Great tips, Karen! Thanks for sharing! I do add the packets now because they’ve greatly reduced the sodium in those and they do add some great flavor, but it’s totally a personal preference thing.
What kind of oil should we use? Olive, canola, vegetable, etc
Vagetable oil will work just fine.
Really looks intresting……I want to try it but with oly 2 of us and both 75, is the a way to half the recipe easily? ty
You can simply cut everything in half. Hope you enjoy it!
I make this every time we have a pot luck at church or funeral meal. Although I’ve shared your recipe with several ladies they all request me to make it. I double the recipe, use 1 chicken and 1 oriental ramen and when I ran out of soy have substituted teriyaki sauce. I also like to process the slaw a bit to the texture of the colonel’s slaw . Anyhow I’m making it again for Christmas tomorrow to go with our tradition of chicken fried steak.
Thank you for the recipe and Merry Christmas to you and yours!
Hope you had a wonderful Christmas!!
Stacey, I can’t make this stuff fast enough! We can go through this so fast it will make your head spin. Instead of white vinegar I use rice wine vinegar and a splash of sesame oil. It does make a tasty difference! This is one of our favorites any time of the year. Thank you!
Plus shredded chicken! I almost forgot. lol
I know the feeling! Sounds like some great additions there, Kimberly!
how many will this serve???
4 to 6 depending on the serving size.
Can this slaw be made without ramen noodles?
I’ve never done it that way, but it should still work just fine.
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Can this be made in advance? I need to make it up for a church lunch.
You can make the sauce ahead of time and just mix it right before serving.
A dash of toasted sesame oil makes things interesting too.
I enjoy the salad too. I use cashews often. I shred the stalks of broccoli I have saved and add to the mix too. Be sure to peel away the tough outer layer of the stalks. Rice vinegar substitute adds a mellow asian flair to the salad too.
Sounds delish! Thanks for sharing!
Cannot wait to try this! Always love trying new slaws! And on the tomato front…I am right there with ya! CANNOT STAND a raw tomato other than ground up in a fresh salsa with other things to mask the flavor and even then it cannot have the mushy insides and seeds. LOL We use a lot of diced and stewed tomatoes around here! Sure puts a damper on trying those gorgeous salads using grape or cherry tomatoes though, but a sacrifice I am willing to make! LOL
I’ll eat cooked ones any day! I hope you enjoy the slaw!
I make this but use Bok Choy instead of the cole slaw. Try it! It is awesome!
We absolutely love this salad, but substitute sunflower seeds for almonds….nut allergies. Still fantastic!
I had never even heard of this! I will absolutely make this the next time hubby grills. Will be a perfect side dish. Ps – I loathe tomatoes in any chunk form! 🙂 great post!!
Oh, honey… try it and you’ll be hooked. It’s so good, especially if you like Asian food!
Could I use Splenda instead of sugar in this recipe. My hubby is a diabetic and sugar is restricted to him. Would that alter the taste any? I’m really looking forward to trying this recipe and it sounds so good and yummy!
Absolutely! You shouldn’t have any problem with subbing Splenda. I might just add only 1/4 cup of Splenda. I find that Splenda tends to be a little sweeter than sugar to my tastes.
This sounds delicious! I must try it. I have a family that likes slaw but not mayonaissey slaw (is that even a word?)
On a side note (I know you said to stay on topic, but I must add this)
The ad at the top of your blog when I clicked it open said this “Bed bugs eat 6 times their weight in blood. Oh my… not good for a food blog? Oh well, it doesn’t kill my appetite. I almost wish it did!!
It certainly is a great alternative to the mayonnaisey slaw (if that’s not a word, it should be!) Oh, gross! Sorry about that! I don’t control all of the ads that go one the site, but I’ll do my best to try a block those darn bed bug ones.
No worries.. I don’t really mind. I have five kids. Almsot nothing grosses me out. I just thought it was kind of funny 🙂
I love this slaw. It’s one of my favorites. This is made slightly different from my recipe, but I’m gonna’ try it…..soon!
Let me know what you think about this version…. 🙂
Delicious salad!! My son also is not crazy about fresh tomatoes…we think it’s all about the texture that he doesn’t like! Same thing with applesauce. Loves apples but doesn’t like the texture of applesauce!!
I think it is a texture thing for most people, but for me its about taste. The only way I can describe it is raw tomatoes have a “green” taste that I just can’t stand! I know that sounds crazy, but I don’t know another way to say it. 🙂
I love this slaw…perfect balance of sweet, salt and crunch.