Ramen Noodle Asian Coleslaw

I make this coleslaw recipe often in the summer, but it is great all year round! It is crunchy with a slightly sweet and acidic dressing that you and your family will love. This recipe will definitely be loved by kids and adults alike and is always a hit at parties and gatherings. The best part is that it is so easy to make!

The Best Asian Coleslaw


For the Coleslaw

2 bags of coleslaw with chopped carrots or 1 lb of green cabbage chopped into strips and 1 cup of matchstick carrots

2 packages of chicken ramen noodles (Any brand will work. I have used both brands pictured above.)

1 bunch of green onions

1/2 cup of sunflower seeds

1/4 cup of slivered almonds

For the Dressing

2 seasoning packets from the ramen noodles

1/3 cup of canola oil

1/2 cup of sugar

1/2 cup white vinegar


  1. Dump the two bags of coleslaw into a large bowl. If you are not using bagged coleslaw, then first chop your green cabbage into strips and add it and the match stick carrots into a large bowl.

  2. Chop the green onions into small pieces and add them to the bowl.

  3. Put the blocks of uncooked ramen noodles into a large zip-lock bag and crush them into tiny pieces. Reserve the flavor packets for the dressing.

  4. Add the crushed ramen noodle pieces to the bowl.

  5. Add the sunflower seeds and slivered almonds to the bowl.

  6. Mix the coleslaw ingredients until evenly distributed.

  7. Begin making the dressing. Combine the two chicken ramen seasoning packets with 1/2 cup of sugar, 1/3 cup of canola oil, and 1/2 cup of white vinegar. Whisk the mixture together.

  8. Pour the dressing over the coleslaw and mix it until the coleslaw is evenly coated. Voilà! Delicious and crunchy coleslaw ready to enjoy!

Note: You can try substituting other oils for canola oil if you are looking for a healthier alternative, however, it might alter the taste of the dressing a bit. If you are going to substitute another oil for canola oil, I would say olive oil is probably your best bet.