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Asian Ramen Broccoli Coleslaw

Comes together in 10 minutes or less, this Asian Ramen Broccoli Coleslaw is tasty, crunchy and pretty healthy, too. The perfect side for picnics, potlucks or any gatherings! 

Course Appetizer, Salad
Cuisine American, Asian
Keyword Asian Ramen Broccoli Coleslaw
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 Servings
Author Manila Spoon


  • 2 (3) oz package chicken-flavored Ramen Noodles, toasted
  • 1 (14-16) oz package Broccoli Coleslaw Mix
  • 4 stalks Green Onions, sliced thinly
  • 1/2 cup Almonds, toasted and slivered
  • 1/2 cup Sunflower Seeds
  • 1/2 cup Sunflower (or Peanut) Oil
  • 1/3 cup Apple Cider Vinegar
  • 2 teaspoons Brown Sugar (or to taste)


  1. Break or crush the ramen noodles into smaller pieces. In a skillet or frying pan using medium heat dry roast the broken ramen until its crunchy and has changed its color (lightly toasted) about 3 minutes more or less. This step is optional but it adds depth of flavor. 

  2. Mix 1 seasoning packet from the ramen noodles with the oil, cider vinegar and sugar in a separate container. (One seasoning packet is enough but you can add more if you like). Set aside.

  3. Combine the coleslaw mix, green onions, almonds and sunflower seeds in a salad bowl. Add about half of the toasted ramen to the mix.

  4. Pour the dressing and toss everything to coat. Add the remaining Ramen noodles and scatter them on top. Garnish with extra green onions, if desired. Leave for about 10 minutes to allow ramen and coleslaw to absorb the dressing.