This is such a Flavorful Asian Slaw recipe that has a fun ingredient of crispy ramen noodles! It is a refreshing Asian style side salad that combines shredded cabbage, almonds, crispy ramen noodles and green onion with a tangy, sweet, and savory dressing that is easy to whisk together. Your favorite part is going to be those crispy ramen noodles that are cooked in a little butter!
This is a great veggie side dish to Asian Glazed Salmon, Hoisin Meatballs, or Gochujang Meatballs.
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Ingredients
Slaw Mix: I like to buy the 8 oz. package of slaw that has the purple cabbage and carrots.
Rice Vinegar: At the store there will be 2 different types of rice vinegar; seasoned and “regular” or unseasoned. You want to buy the unseasoned version. Seasoned vinegar has extra sugar added and a different flavor profile.
Ramen Noodles: You will just buy a normal ol’ package of Maruchan ramen… you know, like the $0.49 package. Get any flavor because you will discard the seasoning packet and just use the noodles.
Step By Step
Just three basic steps to make this Asian Coleslaw recipe: dressing, crunchy almonds & ramen, and tossing it all together.
- Dressing
- Ramen & Almonds
- Toss Together
To make the dressing place a small saucepan over low heat. Add the sugar, soy sauce and rice vinegar. Once the sugar is melted, about 30 seconds to 1 minute, remove from the heat.
Whisk in the additional ingredients; vegetable oil and lime juice.
In a large skillet over medium heat, add the butter. Once melted add the crunched up ramen noodles first and then the slivered almonds. Sauté, while stirring, until it starts to brown and get golden and crispy.
Set aside to cool for a minute or two.
In a large bowl combine the slaw mix, green onions and crispy almonds/ramen. Pour the dressing over top and toss to coat everything.
Storing
This slaw is best eaten within 1-2 days of being made. As it sits in the fridge the citrus and vinegar will start to wilt the cabbage and soften the ramen.
What to Serve with Asian Slaw
Choose any of these amazing Asian Inspired Recipes to serve with your Asian Slaw:
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Asian Slaw Recipe with Crispy Ramen
Ingredients
- 8 oz pkg. coleslaw mix - (this is about 4 cups)
- ⅔ cup green onions - thinly sliced
- 2 Tbsp. sugar
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- ⅓ cup vegetable oil
- Juice of ½ small lime
- 2 Tbsp. butter
- 1 pkg Ramen noodles - crushed – discard the seasoning pkt
- ½ cup slivered almonds
Instructions
Dressing
- To make the dressing for the slaw, combine the sugar, soy sauce and the rice vinegar in a small saucepan over low heat, just until the sugar is dissolved (probably about 30 seconds – 1 minute).2 Tbsp. sugar, 2 Tbsp. soy sauce, 2 Tbsp. rice vinegar
- Remove from the heat and slowly whisk in the vegetable oil and the lime juice. Set aside to cool.⅓ cup vegetable oil, Juice of ½ small lime
Ramen & Almonds
- In a small skillet over medium heat melt the butter. Add the crushed ramen noodles first and then the slivered almonds.2 Tbsp. butter, 1 pkg Ramen noodles, ½ cup slivered almonds
- Sauté, stirring constantly until the ramen noodles and almonds are golden brown. Remove from the heat.
Slaw
- In a large bowl add the coleslaw mix, green onions and cooled ramen noodles/almonds.8 oz pkg. coleslaw mix, ⅔ cup green onions
- Lightly whisk the dressing one more time and then pour over the salad. Toss the dressing with the coleslaw ingredients until evenly coated. Serve immediately.
Serving
- This slaw is excellent served with Asian Inspired Dinners! Asian Marinated Salmon Gochujang MeatballsHoisin Meatballs
Storing
- Keep leftover Asian Slaw in an airtight container in the fridge for 1-2 days. After that the citrus starts to saturate the cabbage and ramen and it will wilt and lose it crispiness.
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