Oriental (Asian) Ramen Coleslaw
Very easy and tasty salad to make – ramen noodles, almonds, and sunflower seeds provide the crunch, and the dressing is quite delicious! You can’t go wrong with this Oriental (Asian) Ramen Coleslaw. Perfect for picnics and potlucks, or any summer gathering!
For more Asian-inspired salads, try our tasty Easy Asian Salad with Sesame Dressing and this meal-in-itself Spring Roll Grilled Chicken Salad.
From the time I got to taste this delicious salad many years ago during one of our church potluck dinners, I was hooked. I must admit the first time I saw this salad, I thought it looked weird. Uncooked ramen noodles on top? Really?
I’ve tasted so many ramen noodles in my lifetime. After all, it’s very popular in Asia, including the Philippines but I have never ever, while I lived there, eaten uncooked ramen noodles. I didn’t even realize that was possible. I have always pictured Ramen noodles floating on a hot and steaming bowl of broth but never on a salad!
Setting my preconceived ideas about ramen noodles on salad aside, I decided to give it a try. After one or two mouthfuls, I instantly loved this delicious coleslaw.
I was totally surprised at the flavor and how delicious it was! And of course, the crunch factor from the almonds, sunflower, and the ramen itself was totally great! Thankfully, I found the exact recipe on our church’s very own cookbook.
While perhaps many of you already know about this Oriental Coleslaw, I decided to post the recipe here for the benefit of many who like me, previously, never knew that there was a salad like this. Nowadays, whenever I have an Asian-themed dinner at home and especially when I am pressed for time – this is my go-to salad. Easy to prep – how about 10 minutes or fewer tops – and of course, it’s reliably delicious. I’ve had many happy reviews about this and also requests for the recipe. So go, make this and enjoy it!
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Very easy and tasty salad to make – ramen noodles, almonds, and sunflower seeds provide the crunch and the dressing is quite tasty. You can’t go wrong with this Oriental (Asian) Coleslaw. Perfect for picnics and potlucks, or any gathering!
NOTES ON INGREDIENTS FOR ORIENTAL (ASIAN) COLESLAW
- Coleslaw Mix – use either the classic coleslaw mix or the broccoli coleslaw mix. You may also use a combo of the two for a more vibrant-looking salad.
- Green Onions or Scallions
- Slivered Almonds – if raw, toast the almonds quickly on the stovetop until lightly browned for extra depth of flavor.
- 1/2 cup Sunflower Seeds
- Chicken-flavored Ramen Noodles – use your favorite brand.
- Sunflower (or Peanut) Oil – you may also use a more neutral-flavored oil like Avocado Oil.
- Vinegar – I’ve tried both rice and cider vinegar for this and both worked well.
- Brown Sugar – this doesn’t sweeten the salad but enhances the flavor so don’t omit, if possible.
HOW TO MAKE ORIENTAL (ASIAN) COLESLAW
Combine the coleslaw mix, green onions, almonds and sunflower seeds in a salad bowl. Mix the seasoning packet from the ramen noodles with the oil, vinegar and sugar in a separate container.
Just before serving, break half the ramen noodles into smaller pieces and place on top of the coleslaw mix. Pour the dressing and toss everything to coat. Break the remaining Ramen noodles and scatter on top. Garnish with extra green onions, if desired. You may make the salad about 15 minutes before serving to allow the vegetables to absorb the dressing.
If you wish to use broccoli coleslaw instead of regular coleslaw, check out our recipe for Asian Ramen Broccoli Coleslaw instead.
TIPS & TRICKS
For more depth of flavor – toast the ramen noodles first either on the stovetop or the oven just until lightly browned. This makes the salad tastier so do it, if you’re able.
To make the salad more substantial or make it a meal-in-itself, add some extra protein like grilled chicken or pork.
Yield: 6 Servings
Prep Time: 10 Minutes
Cooking Time: 0 Minutes
Total Time: 10 Minutes
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Oriental (Asian) Coleslaw
Ingredients
- 16 oz package Coleslaw Mix (Cabbage or Broccoli or a combo), (14 oz pack should work too)
- 1 bunch Green Onions, sliced thinly
- 1/2 cup toasted and slivered Almonds
- 1/2 cup Sunflower Seeds
- 3 oz package chicken-flavored Ramen Noodles
- 1/2 cup Sunflower or Peanut Oil
- 1/3 cup Rice Vinegar or Cider Vinegar
- 2 tsp Brown Sugar, or to taste
Instructions
- Combine the coleslaw mix, green onions, almonds and sunflower seeds in a salad bowl. Mix the seasoning packet from the ramen noodles with the oil, vinegar and sugar in a separate container.
- Just before serving, break half the ramen noodles into smaller pieces and place on top of the coleslaw mix. Pour the dressing and toss everything to coat. Break the remaining Ramen noodles and scatter on top. Garnish with extra green onions, if desired. You may make the salad about 15 minutes before serving to allow the vegetables to absorb the dressing.
Notes
Last updated on May 19th, 2025 at 09:08 pm
Made this for me and hubby tonight and it was SO GOOD! We have a lot leftover. About how long will this keep?
We never have left-overs so that’s never been a problem. Anyway, I, personally, wouldn’t eat at after more than a day because I don’t think it would be as nice as when freshly prepared. The noodles would have gone soggy as well. But if it’s just left-overs for the next day it may still be fine. I am glad you both enjoyed this as it’s truly yummy. Thank you for visiting!
To me it seems like a pasta salad if any manages to stay over the next day or two. Still delicious flavors, just different texture.
Love this salad. It is always asked for at family get together. I add a Tablespoon of Sesame oil to the dressing and put in toasted blanched almonds and sesame seeds.
Does one cook the noodles???? No where does it instruct
Because you don’t cook the noodles so it’s crunchy! You can roast it a little for extra flavor but don’t cook it. Try it! So good!
Try toasting the noodles and the nuts in a fry pan with a little melted butter…even more deliciousness!
Sounds yummy! I pre-toast the noodles but have not done it with the butter. I should try that! Thank you!
The flavours in this slaw were amazing. It’s so versatile too.
The addition of Ramen noodles would work wonders for my kids enjoying this delicious crunchy, nutty and flavorful Coleslaw salad.
Colorful, healthy, and delicious coleslaw. Thanks for sharing.
What a great side dish recipe, I love the crunch from the noodles!
This was such an amazing surprise when I made it! I love all the flavors and textures in this coleslaw. It’s so good.
We love making this salad for our neighborhood parties! Giving this link to our friends to make! So crunchy!
I made this oriental coleslaw last weekend for a gathering and everyone loved it! It was so easy and so very tasty.
So many wonderful flavors packed into this coleslaw. So vibrant too! Love the texture from the addition of the ramen noodles.
This is a fantastic coleslaw, just the right amount of sweetness and tanginess. The ramen noodles give it such a perfect crunch too!
The first time that I made this I was out of sunflower seeds so I used pepitas and toasted them along with the slivered almonds. I just made this again and used pepitas. We love this salad.
So glad you enjoyed this salad! Thanks for letting me know.
Have made this recipe for years with a few tweaks to yours. 1st. I use angel hair slaw (either bagged or make my own).
2nd. I find the beef ramen gives a little more flavor than Chicken. 3rd. I use Swerve instead of brown sugar. Olive oil and apple cider vinegar work great. I make dressing and toast my almonds and sunflower kernels a day ahead. I wash my slaw and drain well then put in the refrigerator to get really crisp.
Sounds so yummy, too! Thank you!
I’ve been making this a long time too. I have always added drained mandarin orange segments and pineapple tidbits. People rave!!
Sounds like a yummy addition! Thank you!
Will olive oil or canola oil work instead of peanut oil or sunflower oil? I don’t have either of the latter and don’t want to buy it just for this salad.
That should be fine. Hope you enjoy and let us know. Thank you!