Chinese Ramen Noodle Coleslaw

5 from 4 votes

This ramen noodle coleslaw is an easy side dish alongside any Asian meal, or a simple dinner when you add chicken to the mix!

Course Salad

Cuisine Asian

Keyword Chicken Ramen Noodle Salad, chinese coleslaw, ramen noodle coleslaw, Ramen Noodle Salad

Prep Time 10

Chilling Time 1

Total Time 10

Servings cups

Calories 193.2kcal

Author Blair Lonergan

1 (14 ounce) bag coleslaw mix
2 green onions, sliced
1 (3 ounce) package chicken-flavored ramen noodles
2 tablespoons sugar
1 tablespoon vegetable oil, canola oil, or avocado oil (or other mild salad oil)
1 tablespoon sesame oil
1 tablespoon seasoned rice vinegar (can substitute with apple cider vinegar)
½ cup (2 ounces) slivered almonds, toasted* (optional)

In a large bowl, combine coleslaw, green onions, and crumbled, uncooked ramen noodles.
In a small bowl (or in a mason jar), whisk or shake together the sugar, vegetable oil, sesame oil, vinegar, and seasoning packet from the ramen noodles.
Pour dressing over coleslaw mixture and toss to coat. Cover and refrigerate for about 1 hour before serving.
Just before serving, stir in almonds if desired.

The sesame oil adds a unique, toasty, nutty Asian flavor to the dressing. Don't omit this essential ingredient.
Chill for at least an hour (or overnight) to allow the coleslaw to sit and marinate in the fridge. This will give the vegetables and the dry ramen a chance to absorb the flavors in the dressing, and will allow the noodles to soften slightly.
Toast almonds really quickly in the microwave by placing them on a microwave-safe plate and cooking them on high for about 1 minute. Allow the almonds to cool completely before stirring them into the salad.