Home » International » Asian Coleslaw

Asian Coleslaw

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.

Asian Coleslaw

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.

Asian Coleslaw

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.


Asian Coleslaw

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:


Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Asian Ramen Noodle Coleslaw Recipe
Print Recipe Pin Recipe Rate this Recipe
5 from 5 votes

Asian Coleslaw

Prep Time10 minutes
4 hours
Total Time4 hours 10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American, Asian Inspired
Keyword: asian-coleslaw, cilantro-lime-cole-slaw, cole-slaw-recipes
Servings: 10 servings
Calories: 391kcal
Author: Melissa Sperka


  • 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 packages ramen noodles crushed and toasted [any flavor]
  • 1 1/2 cup cocktail peanuts roughly chopped


  • 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.)


Use any flavor of Ramen noodles you like, since the packet of seasoning isn't used in this salad and may be discarded.


Serving: 1serving | Calories: 391kcal | Carbohydrates: 33g | Protein: 10g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 525mg | Potassium: 200mg | Fiber: 3g | Sugar: 11g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    I have made this a hundred times. We love it so much. I reduce the sugar to 1/4 cup and the dressing isn’t so sweet for us., and doesn’t seem to change the flavors. We also don’t usually add the cilantro, although that is good. Thank you so much. We have fresh cabbage and carrots from our garden right now which really boosts those flavors.

  2. 5 stars
    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!

  3. 5 stars
    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.

  4. 5 stars
    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!

  5. 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..

  6. 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!

  7. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating