Asian Ramen Coleslaw – An easy side dish for any occasion
This is one dish that I’ve made over and over to serve at parties or take to potlucks, and it’s one dish that I get asked for the recipe all the time. It’s crunchy, light and flavorful that it’s a great side dish to serve with any meal. I’ve tried making it different ways and here is the recipe for Asian Ramen Coleslaw that is my favorite of all the combinations that I’ve made.
Which instant ramen to use?
I’ve tried using different instant ramen flavors and brands for this Asian Ramen Coleslaw recipe, and I’ve found you could use pretty much any chicken flavor ramen for this. But this Creamy Chicken flavor ramen has been the best choice since the flavor isn’t overpowering.
Related article: Hacks for serving instant ramen like a gourmet chef!
Best cabbage for Asian Ramen Coleslaw
Again, I’ve tried different types of cabbage – Green, Savoy, Napa (Japanese pronunciation is “nappa”), cut in different ways. And the winner is: Just the simple green cabbage thinly sliced!
Time-saver tips: Thinly slicing cabbage can be a mind-numbing task especially if you have to make a lot of it. If you are pressed for time, or just want to make this quickly, there are a couple of ways to help speed up the prepping process:
- Buy a couple of bags of pre-shredded cabbage for coleslaw in place of one head of cabbage
- Use a food slicer, or mandolin, to shred the cabbage (Be careful though…those things can be very sharp!)
Don’t refrigerate too long
You can mix the dressing into the slaw and chill in the refrigerator up to 1 hour to let the dressing flavor soak in. But don’t let it sit in the dressing too long, especially if the cabbage is thinly sliced. The cabbage will wilt and everything will be soggy.
Related article: Love no-mayo, savory coleslaw? Also check out our Okonomiyaki coleslaw recipe!
Asian Ramen Coleslaw Recipe
Asian Ramen Coleslaw
Ingredients
- 1 head green cabbage shredded
- 6 green onion finely chopped
- 1 red pepper thinly sliced
- 1 package instant ramen chicken flavored
- 3 tablespoons butter
- 1/2 cup slivered almond
- 1 tablespoon roasted sesame seeds
- 1/4 cup water
Dressing
- 1/2 teaspoon garlic paste
- 2 tablespoons sugar
- 1 tablespoon soy sauce low sodium
- 1 tablespoon sesame oil
- 1/4 cup canola oil
- 1/4 cup rice vinegar
Instructions
- Crush ramen noodles into small pieces in the unopened package by hand. Open the package and set the flavoring mix aside.
- Heat butter over medium heat. Add crushed ramen and keep tossing to coat with butter. When it starts to brown, slowly add 1/3 cup of water to soften the noodles.
- When the water is mostly evaporated, add almonds and sesame seeds. Stir often to prevent burning. When almonds and sesame seeds begin to brown, add the ramen flavoring mix and mix. Remove from heat and immediately transfer to a bowl to let it cool.
- Whisk together all the dressing ingredients. Set it aside.
- Mix shredded cabbage, green onion, and red pepper. Add the cooled ramen and dressing. Mix and serve.
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Heidi | 9th Apr 21
This looks so yummy! I have had variations of this before but never with the creamy chicken flavor top ramen or the red peppers. Your presentation is beautiful! Thank you for sharing.