Irresistibly Crunchy Coleslaw Ramen Noodle Salad – The Ultimate Asian-Inspired Slaw Twist

You know that one dish at the potluck that disappears before you even make it through the line? Yeah, this Coleslaw Ramen Noodle Salad is that dish.

It’s crunchy, tangy, a little sweet, and unapologetically addictive—kind of like your favorite junk food, but dressed up as a respectable Asian Coleslaw.

I first tasted this crunchy ramen cabbage salad at a friend’s backyard BBQ. I was suspicious (raw noodles? really?), but three helpings later, I was hunting down the recipe like a raccoon in a snack drawer.

Spoiler alert: it’s insanely easy and involves zero cooking. This Asian slaw with ramen noodles is the lazy genius of summer sides—just dump, mix, chill, and accept your fate as the person everyone begs for the recipe.

Coleslaw Ramen Noodle Salad

This cool, crunchy slaw is what happens when ramen noodles crash your BBQ with zero chill. With tangy dressing, toasted almonds, and sweet-savory vibes, it’s the easiest crowd-pleaser you didn’t know you needed—but won’t stop making.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Salad, Side Dish

Servings 6

EQUIPMENT (PAID LINKS)

• Large mixing bowl
• Small bowl or mason jar
• Knife
• Measuring cups
• Measuring spoons

Ingredients

  

1x2x3x

• 1 14-ounce bag coleslaw mix (about 6 ¾ cups)
• 2 green onions thinly sliced
• 1 3-ounce package chicken-flavored ramen noodles
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 tablespoon seasoned rice vinegar or apple cider vinegar
• ½ cup slivered almonds toasted (optional)

Instructions

• Break the Noodles: Open the ramen package and crumble the dry noodles into small pieces. Set aside the seasoning packet for the dressing.
  1 3-ounce package chicken-flavored ramen noodles
• Mix the Slaw Base: In a large mixing bowl, combine the coleslaw mix, green onions, and the crumbled ramen noodles.
  1 14-ounce bag coleslaw mix (about 6 ¾ cups), 2 green onions
  
• Make the Dressing: In a small bowl or mason jar, whisk or shake together the sugar, vegetable oil, sesame oil, rice vinegar, and the ramen seasoning packet until fully blended.
  2 tablespoons sugar, 1 tablespoon vegetable oil, 1 tablespoon sesame oil, 1 tablespoon seasoned rice vinegar
  
• Toss and Chill: Pour the dressing over the slaw mixture. Toss everything together until evenly coated. Cover and refrigerate for at least 1 hour so the flavors can soak in and the noodles soften slightly.
• Add the Crunch: Right before serving, stir in the toasted slivered almonds (if using) for a buttery, nutty finish.
  ½ cup slivered almonds
  

Please leave this field empty

Save This Recipe

Enter your email and I’ll send you the recipe link — no spam, just good food.

Almost done — check your inbox or spam folder, then click the confirmation button to get your recipe.

Pro-Level Secrets for Surviving (and Thriving) with Coleslaw Ramen Noodle Salad

Because yes, I have made this crunchy masterpiece more times than I’ve done laundry.

🥬 Bagged Coleslaw Is Your Best Friend
Unless you’re out here trying to win a cabbage-chopping contest, just grab that 14 oz bag of coleslaw mix. It’s pre-shredded, perfectly lazy, and no one’s gonna know you didn’t shred it yourself. Promise.

🍜 Don’t Boil the Ramen—Seriously
Put. Down. The. Pot. The noodles go in dry and crunchy. They soak up all the sweet-savory goodness in the fridge. If you cook them first, it turns into sad noodle mush. We’re making salad, not soup.

🥄 That Seasoning Packet? Keep It. Love It. Use It.
Don’t toss it! That little foil packet is basically liquid gold. It flavors the dressing and gives this ramen coleslaw its signature salty, slightly nostalgic kick. You can hug it later.

🔥 Toast Those Almonds (Don’t Burn Them)
Toasting slivered almonds adds major flavor—like, people-will-ask-you-what-you-did flavor. Microwave or skillet works, just keep an eye on them. Blink, and they’re charcoal.

🌱 No Almonds? No Problem.
Sunflower seeds, sesame seeds, chopped peanuts, or cashews—basically, if it crunches and fits in your hand, you can toss it in. The salad won’t judge you. Neither will I.

💧 Not Into Vinegar? We Can Work with That
Seasoned rice vinegar adds a nice tang, but if your pantry looks like a tumbleweed blew through, apple cider vinegar will absolutely do the job.

🍗 Want to Turn It Into Dinner? Add Some Meat!
Rotisserie chicken, grilled shrimp, leftover pork—toss it in and suddenly this crunchy Asian slaw ramen noodle salad becomes a meal that screams “I totally cooked tonight” (even though… you didn’t).

🥕 Veggie Overachievers Welcome
Feel like going the extra mile? Add shredded carrots, bell peppers, edamame, or cucumbers. It’s still a coleslaw ramen noodle salad, just now with a glow-up.

🕒 Make It Ahead, But Not Too Far Ahead
This salad is perfect after chilling for an hour or two—enough time to soften the noodles slightly but keep some crunch. Make it the day before, and it turns into a soft noodle slumber party. Still tasty, just… a different vibe.