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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.