Crunchy Asian coleslaw with ramen is full of broccoli slaw, green onions, crisp ramen noodles, peanuts and a simple but savory dressing. Just 7 ingredients and 10 minutes to prep!
I am kind of a coleslaw fanatic.
My easy no-mayo coleslaw is a long-time family favorite and makes regular appearances on our tables.
I love fun twists, too, like this curried coleslaw or this Mexican coleslaw that makes a great side for tacos, nachos, fajitas, you name it!
Today, I am sharing this crunchy Asian coleslaw with ramen noodles.
It’s oh so crunch-tastic and full of veggies and noodles and peanuts (oh my!) plus a big hit of umami flavor from the soy sauce dressing.
Plus, it’s only 7 ingredients and takes about 10 minutes to prep.
Gotta love that!
This Asian coleslaw with ramen is the perfect fresh, chic side dish for summer cookouts and potluck parties and BBQs. It can feed a crowd and it’s a crowd pleaser at that.
(If you’ve really got a big group, feel free to double the recipe.)
Plus, it’s meant to be made in advance, which I love.
Also to note, this is an adaptation of a magazine recipe I clipped and some variations that friends have shared with me over the years. It’s a classic for a reason!
So let’s dive right in.
Ingredient Notes:
Broccoli slaw: You can find this in a bag in the produce section. It’s just shredded broccoli mixed with some shredded cabbage and carrots.
Nuts: I always use peanuts for this recipe, but I think you could substitute slivered almonds if you need this to be peanut-free.
Ramen: The soy sauce flavor works best, but I have definitely used chicken flavored ramen several times - since that’s what I always have on hand - and it works great.
Vinegar: Regular white vinegar is perfect here. You could also substitute white wine vinegar if you prefer.
Some recipes call for sunflower seeds. You could certainly add them here - anywhere from ¼ to ½ cup.
(They just aren’t my favorite. And they are so expensive!)
Make Ahead Tips:
This recipe needs to be made ahead so it can marinate for at least 1 ½ hours and up to 3 hours before serving.
If you are making it the day before but want it to be fresh, I recommend combining the salad ingredients, whisking together the dressing and then storing them separately.
Add the dressing a few hours before serving so everything is as crunchy as possible.
This salad is best in the first 1-2 days after it is made.
It’s still delicious on day 3, but it starts to lose its crunch value and kinda goes downhill after that.
There you have it. I hope you give it a try for a new snazzy side dish.
Enjoy!
XO,
Kathryn
Crunchy Asian Coleslaw with Ramen
Ingredients
- 1 (12 oz.) package broccoli coleslaw mix
- ¾ cup chopped green onions (1 small bunch)
- ½ cup roasted peanuts, chopped (or sub slivered almonds)
- 1 (3 oz.) package ramen noodles (see notes)
- ½ cup canola oil
- ¼ cup granulated white sugar
- ¼ cup white vinegar, (or white wine vinegar)
Instructions
- In a large bowl, combine the broccoli coleslaw, green onions and peanuts.
- Break apart the raw ramen noodles into small pieces and add to the bowl, setting the seasoning packet aside.
- In a small bowl, whisk together the oil, sugar, vinegar and the seasoning packet from the ramen noodles.
- Pour the dressing over the slaw mixture and toss well to coat evenly.
- Cover and refrigerate for at least 1 ½ hours and up to 3 hours before serving.
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