Shake-up your side dish options with this easy crunchy Asian Coleslaw recipe. It's embellished with toasted ramen noodles and peanuts, for a scrumptious twist that's sure to become a family favorite.
Easy Ramen Noodle Asian Coleslaw Recipe
Classic coleslaw as we all think of it, dressed with a mayonnaise based dressing still remains my go-to cole slaw. However, this is a perfect crunchy side to serve in it's place when I want to shake things up a bit. The sweet and tangy dressing on this Asian slaw is terrific for summer picnics and outdoor events, too.
How to Make the Best Asian Coleslaw Recipe
When do you serve homemade Asian slaw? It's a fantastic warm weather salad and can be enjoyed as a side dish with chicken salad sandwiches, air fryer hamburgers, teriyaki steak bites and pulled pork barbecue. It's perfect to serve alongside most any entrée as a salad or side dish.
- Ingredients you'll need to make this easy Asian Cole Slaw recipe: 1 package deli cole slaw mix with purple cabbage and grated carrots, green onions, cilantro, vegetable oil, rice wine vinegar, granulated sugar, sesame oil, soy sauce, red pepper flakes, garlic powder or granulated garlic, black pepper, peanuts and ramen noodles.
- I recommend taking the time to toast the ramen noodles prior to adding them to the slaw. It's super simple to do. Roughly break the noodles up and spread them on a baking sheet just as if you're toasting nuts and place into a preheated 350°F oven. Toast for 10-12 minutes until golden and fragrant. The roasting process gives the ramen noodles a nutty flavor and golden color that's simply divine.
- To allow the noodles to maintain their crunch, add them just before serving so they'll keep that crispy texture and toasted flavor.
- The dressing is so simple to whisk together, and the cole slaw itself seems to get better and better the longer it sits.
- You can make this Asian cole slaw one day in advance. Store in the refrigerator for up to 5 days in an airtight container. Reserve some toasted ramen noodles to toss in to maintain their crispy texture.
More Easy Cole Slaw Recipes to Make
As you know, cole slaw has many faces and the crunch is always a welcome addition to most any meal. More cole slaw recipes you may like to try:
- Southern Style Cole Slaw is chopped finely and seasoned to perfection.
- Cilantro Lime Cole Slaw is the perfect topping for fish tacos.
- Copycat Chick-fil-A Cole Slaw recipe.
- Hillbilly Cole Slaw features a vinegar dressing, no mayonnaise.
- Bell Pepper Slaw from Food Network.
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Helpful Kitchen Items:
Asian Coleslaw
Ingredients
- 1 16 oz package Deli cole slaw mix with carrot and purple cabbage
- 4 medium green onion thinly sliced
- ¼ cup chopped cilantro may adjust to taste
- ¾ cup vegetable oil
- ⅓ cup rice wine vinegar
- ½ cup granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon garlic salt and black pepper to taste
- 1 3 oz packages ramen noodles crushed and toasted [any flavor]
- 1 ½ cup cocktail peanuts roughly chopped
Instructions
- In a large mixing bowl, whisk together the vegetable oil, rice wine vinegar, granulated sugar, soy sauce, sesame oil, red pepper flakes, garlic powder, garlic salt and black pepper to taste.
- Add the cole slaw mix, sliced onion and cilantro in a large mixing bowl. Mix until combined.
- Cover and chill for at least 4 hours.
- Just before serving, crush the ramen noodles and spread into in a single layer on a baking pan. Toast in a preheated 350°F oven for 10-12 minutes until golden and fragrant. Cool completely.
- Just before serving, toss together the Asian slaw adding the toasted noodles and peanuts. Mix thoroughly.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. (Reserve some ramen noodles to maintain the crispy texture.)
Notes
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Linda
Do the ramen noodles soften as it sits? Thank you
Melissa
Yes, they can soften. If you don't expect to eat all of this in one sitting, separate it out and mix half into it at a time.
Lana Walker
Delicious
Melissa
Thanks so much!
Kathleen Shahan
Absolutely delicious!! I couldn't find the cole slaw mix at the grocery store so I bought a kale/brussel sprout/red cabbage mix. It worked perfectly! This recipe is getting printed and put in my "keeper" file!
Melissa
Thank you!
Ella
Love all things cabbage and coleslaw. Can't wait to try out this recipe.
Laurie
I have made this several times now and everyone raves about it and I give them your recipe and site. This is so delicious and easy to make and looks like you fussed to make the salad. I make it lighter though. 1/2 cup oil is plenty and I use coconut aminos and stevia instead of soy sauce and sugar. I didn’t have garlic salt and it didn’t seem to be missed by not adding it. My favorite salad now.
Paula
How much Stevia do you use?
Melissa
To your taste.
Nancy
I'm not a fan of peanuts, would it be ok to substitute cashewes?
Melissa
Sure, no problem at all!
Becky
Fabulous recipe! This is my second time to make this. We've been dreaming of it since the first. SOOO good! Thank you so much!
Melissa
I'm so happy you're enjoying this one, thank you!
Larry
Great recipe, but a couple of notes for those of us trying to cut down on calories:
You can cut way back on the vegetable oil without missing it. 1/4 cup still works. Any less and it starts to taste "dry."
Splenda or a similar sweetener works.
Incidentally, I omit the tsp of garlic powder and salt, and just whisk the flavor packet into the dressing especially if I'm using the generic "Asian" or even kimchi flavor ramen you can find now..
jeanne
my daughter doesn't like cilantro can you use parsley instead or what do you recommend?
thank you
Melissa
You could use parsley or just leave it out, no problem.
Rennie
sounds good, but I would leave out cilantro.
DeAnne Thomas
Can you substitute EVOO for the vegetable oil?
Melissa
It's best to use an oil that doesn't add flavor. That said, in a pinch you could.
Gail
I have a friend that makes this for every potluck and I always pile it on my plate. Thanks so much for the recipe. Now I don't have to wait for potlucks to enjoy this!
Melissa
I love it too Gail, and could make a meal out of it myself. Thanks for stopping by!
Paul DiPerri
So glad to have met you on the flight from Charlotte a week ago last Friday. I'm enjoying your very well laid out website. Have found and printed a few of your yummy recipes I hope to try.
Best regards!
Paul
Melissa
Hi Paul, it's great to hear from you thanks so much for stopping by!
Joshua Hampton
This Asian coleslaw recipe is so clever. I love the idea of adding toasted ramen noodles to the slaw. Delicious!
Melissa
Thanks!
Liz
This salad looks delicious. Thank you and have a great Sunday!
Melissa
Thanks Liz!
Linda
Fabulous recipe Melissa. I know I will be making this and enjoying it all summer.
Melissa
Thank you Linda, I'm getting ready to make another batch today.