Ramen Coleslaw is a creative twist on the classic coleslaw, introducing an enticing blend of crunchy textures and savory flavors. Start by preparing a coleslaw base with shredded green cabbage, purple cabbage, and carrots for a colorful and vibrant foundation.
The distinctive element in this recipe is the addition of crushed ramen noodles. These noodles bring a unique crunchiness and absorb the flavors of the dressing, creating a delightful contrast with the crisp vegetables. Sauté the ramen noodles with a bit of oil until golden brown and let them cool before incorporating them into the coleslaw.
Include green onions for a mild onion flavor, and for added nuttiness and crunch, toss in a generous amount of toasted sesame seeds and slivered almonds.
Craft a savory dressing by combining soy sauce, rice vinegar, sesame oil, and a touch of honey. This Asian-inspired dressing adds depth and umami to the Ramen Coleslaw.
Gently toss the coleslaw with the dressing, ensuring an even coating. Allow it to chill in the refrigerator for at least 30 minutes, allowing the flavors to meld and the noodles to absorb the dressing.
Serve the Ramen Coleslaw as a side dish or a light meal on its own. Its unique combination of textures and flavors makes it a crowd-pleaser at picnics, potlucks, or as a refreshing accompaniment to grilled meats. Embrace the fusion of coleslaw tradition and ramen creativity in every bite.
Not enough oil/ vinegar was too dry and not enough flavor..
Loved this recipe! I did use sesame oil and rice wine vinegar instead. I also toasted the almonds and sesame seeds together. I doubled the dressing let it sit in the fridge overnight and used a 16 oz of ready made slaw mix. Pulled it together a couple hours before the bbq and it was so good.
Only changes I made was to use champagne vinegar , more almonds and drained mandarin oranges. Yummy!
This is a great, tasty recipe!! After reading reviews I used rice vinegar instead of white, 1/2 sesame oil and 1/2 vegetable oil, 2 Tbsp of soy sauce and cut the sugar back to 1tbsp. Oh. And omitted the salt since there is already plenty in the ramen season packet and soy sauce. Loved it!!
This slaw is so good! I had it the first time at a bbq and asked for the recipe. The hostess was kind enough to let me take home the leftovers :) I’ve since made this several times. I prefer rice wine vinegar and sunflower seeds instead. PS. I even enjoy it soggy.
This is a quick and easy go to salad recipe and everyone loves it.
This is my favorite! Perfect summertime BBQ side dish! I love the crunch.
Just as I remembered it. It’s been a long time since I made it. The dressing was a little sweet so I added a little bit of oyster sauce.
Subbed honey for sugar and a tablespoon of Sesame oil for sesame seeds.
