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 nutty twist that’s sure to make it 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 its 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 quick and easy Asian Coleslaw with ramen noodles: (Scroll down for full printable recipe.)
- Dressing – 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.
- Cabbage Mix – To the bowl add the cole slaw mix, sliced onion and cilantro. Mix until combined.
- Chill – Cover and chill for at least 4 hours.
- Toast Ramen Noodles – Crush the ramen noodles and spread in a single layer on a baking pan. Toast in a preheated 350°F oven per the recipe until golden and fragrant. Cool completely.
- Combine – Remove coleslaw from the fridge and add ramen noodles and peanuts. Mix thoroughly.
- Serve immediately.
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: One 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.
- Kitchen tools you’ll need: Large bowl, whisk, sharp knife and cutting board, measuring cups and spoons and a sheet pan.
- 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.
- Asian Ramen Noodle Broccoli Slaw is equally simple to make.
- Hillbilly Cole Slaw features a vinegar dressing, no mayonnaise needed!
- Bell Pepper Slaw from Food Network.
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Helpful Kitchen Items:
- 1 16 oz package Deli cole slaw mix with carrot and purple cabbage
- 4 medium green onion thinly sliced
- 1/4 cup chopped cilantro may adjust to taste
- 3/4 cup vegetable oil
- 1/3 cup rice wine vinegar
- 1/2 cup granulated sugar
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp red pepper flakes
- 1 tsp granulated garlic or garlic powder
- 1 tsp garlic salt and black pepper to taste
- 1 3 oz package ramen noodles crushed and toasted [any flavor]
- 1 1/2 cups cocktail peanuts roughly chopped
- Coleslaw: 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.
- To the bowl add the cole slaw mix, sliced onion and cilantro. Mix until combined.
- Cover and chill for at least 4 hours.
- Ramen Noodles: Meanwhile, crush the ramen noodles and spread them in a single layer on a sheet 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 with the toasted ramen noodles and peanuts. Mix thoroughly.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. (Reserve some ramen noodles in an airtight container separately to maintain the crispy texture.)