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Coleslaw with Ramen Noodles

A crunchy, savory, sweet salad that combines fresh cabbage with toasted ramen noodles, making it a perfect side dish for potlucks and barbecues.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups shredded cabbage Green or purple cabbage can be used.
  • 1 cup toasted ramen noodles Break the ramen into pieces before toasting.
  • 1/2 cup toasted nuts Such as almonds or sunflower seeds.
Asian-Inspired Vinaigrette
  • 1/4 cup toasted sesame oil Use high-quality oil for best flavor.
  • 2 tablespoons rice vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon honey or sugar Adjust sweetness to taste.
  • 1 inch fresh ginger Grated, for additional flavor.
  • 1 tablespoon soy sauce Adds umami to the dressing.

Method
 

Prepare the Noodles
  1. Break up raw ramen noodles (discard the seasoning packet) and toast in a pan with butter or oil until golden brown.
  2. Allow toasted noodles to cool completely on a paper towel.
Make the Dressing
  1. Whisk together toasted sesame oil, rice vinegar, honey, grated ginger, and soy sauce until emulsified.
Assemble the Salad
  1. In a large bowl, combine the shredded cabbage and toasted nuts.
  2. Just before serving, pour the dressing over the cabbage and toss well.
  3. Add the toasted ramen noodles and mix gently to combine, ensuring noodles remain crunchy.

Notes

For best texture, keep the toasted noodles separate until serving. This dish can adapt to various tastes with added proteins like chicken or shrimp, or substitute for a vegan option with tofu or edamame. Lasts up to 24 hours in the fridge if assembled correctly.