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Asian Coleslaw is a fun new take on an old classic! With crisp cabbage, toasted almonds, crunchy noodles and a simple vinegar-based dressing, it’s an unexpected side dish everyone loves!
I’m really picky about coleslaw… some have way too much mayo, some are dry, some need more flavor, etc. But this fun Asian Coleslaw (sometimes referred to as Chinese Coleslaw) my mom made growing up is always right on point!!!
It’s a recipe that was often the first choice for potlucks and family events because everyone seemed to gobble it right up! Then again, with the incredible flavor and variety of textures, that’s no surprise at all!
Ingredients Needed
- Ramen Noodles – Yes, the packet of Ramen you used to chow down on in your college dorm room… 😉 (but don’t cook it, you want it raw and crunchy)
- Vegetable Oil – You can also use avocado oil or grapeseed oil if you prefer.
- Vinegar – Just plain ‘ol white vinegar! Though I think it would be tasty with rice vinegar, too!
- Sugar
- Salt & Pepper
- Coleslaw Mix – You can use the type that is simply shredded cabbage or a bag with green and red cabbage.
- Onion – Yellow or white onion is best.
- Chow Mein Noodles – You can find these in the international section of your grocery store; I use the La Choy brand (can be found in a large bag or a small can).
- Sliced Almonds – I highly recommend you toast them before adding to the coleslaw for more flavor and texture!
How to Make Asian Coleslaw
First, remove the packet of seasoning from the package of Ramen. Save the noodles for later.
You’ll also want to toast the sliced almonds. Add the almonds to a dry skillet over medium heat. Stir frequently for 3-5 minutes or until they begin turning golden brown and becoming fragrant. Keep a close eye on them as they can go from toasted to burnt real quick! Dump the hot almonds onto a plate to let cool.
Pour the seasoning packet, the oil, vinegar, sugar, salt and pepper into a bowl and whisk until the sugar is dissolved. You can also do this in a glass jar and shake until combined.
Then, you’ll toss together the coleslaw mix, diced onion and the dressing in a large bowl.
When you’re ready to serve the salad, stir in the Ramen noodles (crushed up a bit), chow mein noodles and sliced almonds. If you add these too early, they’ll be soggy and lose the crunchy texture you’re going for!
Coleslaw Storage
This coleslaw is best the first time it’s served, while the noodles and almonds are nice and crunchy. It’ll stay good in an airtight container in the fridge for up to 5 days (the flavor will be great, the texture will soften).
Other Easy Cold Salads We Love
- Snickers Salad – A midwest FAVE!
- My Favorite Macaroni Salad
- Mexican Street Corn Salad
- Orange Jello Salad
- Tortellini Pasta Salad
- Cranberry Pecan Salad
Asian Coleslaw
Equipment
- 1 Large Bowl
Ingredients
- 1 3-ounce package chicken flavored ramen noodles
- 1/2 cup vegetable oil
- 3 tablespoons vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 16-ounce package coleslaw mix
- 1/2 cup finely diced onion
- 2 cups chow mein noodles
- 1/2 cup sliced almonds toasted*
Instructions
- Remove the seasoning packet from the ramen noodle package; set the noodles aside.1 3-ounce package chicken flavored ramen noodles
- Whisk together the oil, vinegar, sugar, salt, black pepper and the seasoning packet. Stir until the sugar has dissolved.1/2 cup vegetable oil, 3 tablespoons vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon black pepper
- In a large bowl, combine the coleslaw mix, onions, and dressing.1 16-ounce package coleslaw mix, 1/2 cup finely diced onion
- When ready to serve, stir in the chow mein noodles, almonds and coarsely crushed ramen noodles.2 cups chow mein noodles, 1/2 cup sliced almonds, 1 3-ounce package chicken flavored ramen noodles
