Oriental (Asian) Coleslaw

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!



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!




  • 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.


Yield: 6 Servings
Prep Time: 10 Minutes
Cooking Time: 0 Minutes
Total Time: 10 Minutes

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Oriental (Asian) Coleslaw

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!
Course Appetizers, Side Dish
Cuisine American, Asian Cuisine
Keyword asian coleslaw with rice vinegar, asian noodle coleslaw, asian noodle salad, asian ramen coleslaw, asian ramen salad, chinese coleslaw recipe, no mayo asian coleslaw, oriental coleslaw, ramen coleslaw, ramen coleslaw recipe, ramen coleslaw salad, ramen noodle coleslaw salad with sunflower seeds, ramen noodles coleslaw crunch salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Manila Spoon


  • 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


  1. 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.

  2. 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.

Recipe Notes



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.



    • July 30, 2015 / 12:04 am

      Thanks, Trish – it has become a true favorite! ๐Ÿ™‚

      • Jane
        March 9, 2018 / 3:45 pm

        I make this all the time….but I use Oriental flavored Ramen noodles. Gives it a better flavor!

  1. July 29, 2015 / 4:02 pm

    Wow, this looks awesome! I could have no problems eating it all! And the use of ramen noodles, I totally understand your hesitancy ๐Ÿ™‚

    • August 1, 2015 / 1:59 am

      But I am glad that I tried it and now I am so hooked, Kacey!

  2. July 29, 2015 / 4:54 pm

    This looks SO good, I love how you've got a rainbow of vegetables here. The ramen noodles are a must-have for any asian salad!

  3. July 29, 2015 / 8:54 pm

    This is my kind of coleslaw! I love the flavors and the extra crunch the nuts adds in!

    • August 1, 2015 / 2:00 am

      It has all the yummy textures for sure! Thanks, Julia!

  4. July 29, 2015 / 9:29 pm

    Oh Abby, just everything about this dish, definitely want to make this soon. Awesome flavors and beautiful pictures. The addition of nuts are just yummy! I know I could eat this almost everyday! ๐Ÿ™‚

  5. July 29, 2015 / 10:06 pm

    I have been seeing ramen noodle salads pop up all over the place and now after seeing this one I have decided that I really need to give it a try. This looks fabulous!

  6. July 30, 2015 / 1:03 am

    Oh how I love a slaw with no mayo!! This one is a keeper!

    • August 1, 2015 / 2:01 am

      This one doesn't need mayo and it still so yum!

  7. July 30, 2015 / 3:53 am

    Love this! It's been ages since I've had ramen on salad. I actually liked raw crunchy ramen as a snack when I was a teen!

    • August 1, 2015 / 2:02 am

      I should have done that when I was younger! Oh well, better late than never!

  8. July 30, 2015 / 4:43 am

    Looks wonderful. And all those marvelous flavors and textures. Must try! ๐Ÿ™‚

  9. July 30, 2015 / 10:52 am

    Beautiful looking slaw! I love the crunchy addition of ramen noodles.

  10. July 30, 2015 / 12:52 pm

    I know, it does seem so strange that the noodles were cooked. I wasn't convinced until I tried it. You have so many delicious layers of flavor in this salad.

    • June 22, 2017 / 1:58 pm

      Also What I do with almond slivers and the romen broke up I cook it before hand on a pan in the oven. 350 degrees for 5 min or so to let it get a little dark and the flavor is amazing ๐Ÿ™‚ Just a tip ๐Ÿ™‚

  11. May 10, 2016 / 12:38 pm

    Oooooh, this would be great for a potluck!

  12. May 10, 2016 / 10:11 pm

    LOVE this coleslaw! It would be perfect for Memorial Day!!!

  13. June 10, 2016 / 5:23 pm

    Can I use canola oil instead of sunflower or peanut? Also, is cider vinegar, apple cider vinegar? I'm making this tomorrow. Thanks!

    • June 11, 2016 / 2:48 pm

      Hi Wendy! Yes, you may and yes, it's apple cider vinegar! Please enjoy and hope that helps!

  14. Anonymous
    June 17, 2017 / 12:32 am

    Pinned. Thank you for sharing.

  15. June 21, 2017 / 10:41 pm

    I made this and added cooked cold chicken breast, 1/2 cup sesame sticks, 1/2 cup de-shelled edamame, and 1/2 cup wasabi peas. Amazing! Thanks for the recipe.

  16. June 22, 2017 / 1:59 pm

    What I do is bake the almond slivers and romen noodles after breaking them apart . Bake at 350 degrees in oven for 5 min or until golden on top and then I put them over the salad after cooled a bit. SOOO GOOOD . Also I've seen this recipe added with soy sauce in it. But I don't think it taste as good. I've also used Olive oil. Kind of whatever Oil you have on hand . IT is good!!!

  17. Jeff Lynch
    December 8, 2017 / 11:49 am

    I ‘ve seen this made with Oriental, and Beef Flavored Ramen. I’m tending to think that the Oriental flavor my be more suitable for the dish. Whats your thoughts?

    • abigail
      December 20, 2017 / 2:59 pm

      I cannot see why it won’t work. Please let us know how it turns out when you try it. Thanks!

  18. Stacy Pannunzio
    May 28, 2018 / 1:13 am

    Awesome recipe! Iโ€™ve seen people do the exact same thing but with zucchini, squash all chopped up. It is truly a surperb summer dish! Thank you!

  19. Letizia
    July 4, 2018 / 10:06 am

    I add chicken and use sesame oil. Sometimes I add snow peas. I use regular sugar, but next time I’ll try it with brown sugar.

  20. July 5, 2018 / 10:43 am

    i make this with broccoli and romain lettuce instead of the coleslaw mix also, i use oriental noodles as well gives it a true oriental taste everyone raves when i make this dish

  21. Lea
    July 9, 2018 / 1:45 pm

    Love it!!!

  22. Jenn S
    March 31, 2019 / 5:55 pm

    Made this for me and hubby tonight and it was SO GOOD! We have a lot leftover. About how long will this keep?

    • abigail
      March 31, 2019 / 9:42 pm

      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!

  23. Kristine
    July 3, 2020 / 4:57 am

    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.

  24. Harry Pudenda
    July 19, 2020 / 4:56 pm

    Does one cook the noodles???? No where does it instruct

    • abigail
      July 20, 2020 / 7:56 am

      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!

  25. Liz
    January 3, 2021 / 3:56 pm

    Try toasting the noodles and the nuts in a fry pan with a little melted butter…even more deliciousness!

    • abigail
      January 4, 2021 / 6:27 pm

      Sounds yummy! I pre-toast the noodles but have not done it with the butter. I should try that! Thank you!

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