Tasty Ramen Noodle Coleslaw

Potlucks used to stress me out. I’d spend hours making something fancy, only to watch everyone flock to the simple dishes that disappeared first. Then I discovered this ramen noodle coleslaw at a friend’s barbecue, and it changed everything.

Now this is my go-to dish for gatherings. It comes together in about fifteen minutes, uses mostly pantry staples, and somehow tastes better after sitting in the fridge for a few hours. Perfect for making ahead while I’m already in the kitchen prepping dinner. No last-minute rushing around.

The best part? People always ask for the recipe. They can’t believe something this crunchy and flavorful uses instant ramen noodles. I’ve made it so many times that I don’t even need to look at the measurements anymore.

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What Kind of Coleslaw Mix Should I Use?

You’ll find a few different options in the bagged coleslaw section at your grocery store, and honestly, they all work great for this recipe. The classic coleslaw mix is usually just shredded cabbage and carrots, which gives you that traditional slaw look and crunch. If you want to mix things up, you can use a rainbow slaw mix that includes red cabbage for extra color, or even an all-cabbage blend if that’s what you prefer. The broccoli slaw adds a nice texture contrast, but if you can’t find it, you can always substitute with more regular coleslaw mix or even add some thinly sliced Brussels sprouts for a similar effect.

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Options for Substitutions

This crunchy salad is super forgiving when it comes to swapping ingredients:

• Bagged coleslaw mix: If you can’t find pre-bagged mix, just shred your own cabbage – about 4 cups of thinly sliced green or purple cabbage works great. You can also add some shredded carrots for color.
• Broccoli slaw mix: Regular coleslaw mix can replace the broccoli slaw if that’s what you have on hand. Or try shredded Brussels sprouts for a similar texture and taste.
• Ramen noodles: Use the noodles only and toss the seasoning packets. If you don’t have ramen, try crushed chow mein noodles or even broken up wonton wrappers that you’ve toasted in the oven until crispy.
• Rice vinegar: Apple cider vinegar or white wine vinegar work well here. Start with 3 tablespoons and taste before adding more, as they can be slightly stronger than rice vinegar.
• Slivered almonds: Sunflower seeds, chopped peanuts, or cashews all bring that same satisfying crunch. Toast them lightly in a dry pan for extra flavor.
• Soy sauce: Tamari or coconut aminos are good alternatives if you need a gluten-free option. Use the same amount as the soy sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with ramen noodle coleslaw is adding the crushed noodles too early, which turns them into a mushy disappointment instead of keeping that satisfying crunch – wait until just before serving to toss them in.

Another common error is not letting the dressing sit on the slaw long enough, so give it at least 15-20 minutes in the fridge for the flavors to blend and the cabbage to soften slightly.

To keep your almonds from getting soggy, toast them in a dry pan for a few minutes until they’re golden and fragrant, then add them at the very end along with the noodles.

If you’re making this ahead for a party or potluck, pack the noodles and almonds separately and mix them in right before serving to maintain that perfect texture contrast.

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What to Serve With Ramen Noodle Coleslaw?

This crunchy slaw is perfect alongside grilled chicken, whether you’re doing teriyaki chicken thighs or simple lemon pepper breasts. It also pairs really well with pulled pork sandwiches or BBQ ribs at your next cookout, since the tangy dressing cuts through all that rich, smoky flavor. I love serving it with fish tacos or grilled salmon for a lighter meal, and it’s honestly great as a side for just about any Asian-inspired main dish like stir-fry or Korean beef. If you’re looking for an easy weeknight dinner, just add some rotisserie chicken right into the slaw and call it a meal.

Storage Instructions

Store: This coleslaw is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Just keep in mind that the noodles will soften as they sit in the dressing, so the texture won’t be quite as crunchy as when you first made it.

Make Ahead: If you want to prep this ahead for a party or potluck, keep the dressing separate from the slaw and noodles until right before serving. You can mix the coleslaw, broccoli slaw, noodles, and almonds together and store that in one container, then toss everything with the dressing when you’re ready to eat for maximum crunch.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 26-32 g
• Fat: 100-110 g
• Carbohydrates: 190-210 g

Ingredients

For the salad:

• 14 oz cabbage mix (Dole Classic Coleslaw recommended)
• 12 oz broccoli mix (chopped into bite-sized 1/2-inch pieces)
• 2 packs ramen noodles (crushed into small chunks)
• 1/2 cup slivered almonds (toasted for better crunch)
• 3 medium green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

For the dressing:

• 1/2 cup extra virgin olive oil
• 1.5 tablespoons sugar
• 2 tablespoons soy sauce
• 1/3 cup rice vinegar

Step 1: Toast the Almonds and Prepare the Ingredients

• 1/2 cup slivered almonds
• 12 oz broccoli mix
• 3 medium green onions, thinly sliced

Heat a dry skillet over medium heat and add the slivered almonds, stirring frequently for 3-4 minutes until fragrant and lightly golden.

Transfer to a plate to cool completely—this brings out their nutty flavor and ensures maximum crunch.

While the almonds toast, chop the broccoli into bite-sized 1/2-inch pieces and thinly slice the green onions.

This is the perfect time to prep everything so you can move quickly once you start assembling the slaw.

Step 2: Make the Dressing

• 1/2 cup extra virgin olive oil
• 1.5 tablespoons sugar
• 2 tablespoons soy sauce
• 1/3 cup rice vinegar

In a small bowl or measuring cup, whisk together the olive oil, sugar, soy sauce, and rice vinegar until the sugar dissolves completely and the mixture is well emulsified.

The vinegar and oil will want to separate, so whisking is key to getting them to combine temporarily—they’ll naturally separate again as it sits, which is fine.

I like to taste the dressing at this point and adjust the balance; if it feels too acidic, a touch more sugar helps, or more soy sauce if you want deeper umami flavor.

Step 3: Combine the Vegetables and Dress the Slaw

• 14 oz cabbage mix
• broccoli mix from Step 1
• green onions from Step 1
• dressing from Step 2

Place the cabbage mix in a large mixing bowl and add the chopped broccoli and sliced green onions.

Pour the dressing from Step 2 over the vegetables and toss well until everything is evenly coated.

The cabbage will start to soften slightly as it sits in the dressing, which is exactly what you want—it becomes more tender and absorbs all those flavors.

Step 4: Add the Noodles, Almonds, and Sesame Seeds

• 2 packs ramen noodles
• toasted almonds from Step 1
• 1 tablespoon toasted sesame seeds

Crush the ramen noodles into small chunks directly into the bowl—don’t cook them; the raw noodles stay crunchy and absorb just enough dressing to flavor themselves without becoming soft.

Add the cooled toasted almonds from Step 1 and sprinkle the sesame seeds over top, then toss everything together until evenly distributed.

The key to keeping this slaw crispy is adding the noodles and almonds at the last moment rather than letting them sit in the dressing too long.

Tasty Ramen Noodle Coleslaw

Delicious Tasty Ramen Noodle Coleslaw recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 8 servings

Calories 1775 kcal

Ingredients

  

For the salad

• 14 oz cabbage mix (Dole Classic Coleslaw recommended)
• 12 oz broccoli mix (chopped into bite-sized 1/2-inch pieces)
• 2 packs ramen noodles (crushed into small chunks)
• 1/2 cup slivered almonds (toasted for better crunch)
• 3 medium green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

For the dressing

• 1/2 cup extra virgin olive oil
• 1.5 tablespoons sugar
• 2 tablespoons soy sauce
• 1/3 cup rice vinegar

Instructions

 

• Heat a dry skillet over medium heat and add the slivered almonds, stirring frequently for 3-4 minutes until fragrant and lightly golden. Transfer to a plate to cool completely—this brings out their nutty flavor and ensures maximum crunch. While the almonds toast, chop the broccoli into bite-sized 1/2-inch pieces and thinly slice the green onions. This is the perfect time to prep everything so you can move quickly once you start assembling the slaw.
• In a small bowl or measuring cup, whisk together the olive oil, sugar, soy sauce, and rice vinegar until the sugar dissolves completely and the mixture is well emulsified. The vinegar and oil will want to separate, so whisking is key to getting them to combine temporarily—they'll naturally separate again as it sits, which is fine. I like to taste the dressing at this point and adjust the balance; if it feels too acidic, a touch more sugar helps, or more soy sauce if you want deeper umami flavor.
• Place the cabbage mix in a large mixing bowl and add the chopped broccoli and sliced green onions. Pour the dressing from Step 2 over the vegetables and toss well until everything is evenly coated. The cabbage will start to soften slightly as it sits in the dressing, which is exactly what you want—it becomes more tender and absorbs all those flavors.
• Crush the ramen noodles into small chunks directly into the bowl—don't cook them; the raw noodles stay crunchy and absorb just enough dressing to flavor themselves without becoming soft. Add the cooled toasted almonds from Step 1 and sprinkle the sesame seeds over top, then toss everything together until evenly distributed. The key to keeping this slaw crispy is adding the noodles and almonds at the last moment rather than letting them sit in the dressing too long.