Name: Ramen Noodle Coleslaw
Prep time: 10 min
Total time: 10 min
Yield: 6 Servings
Cuisine: American
Ingredients: 12 ounces ramen noodles; 8 tablespoons butter; 4 ounces almonds; 17 ounces coleslaw mix; 3 green onions; 1 cup Sugar; 1 cup canola oil; 0.5 cup apple cider vinegar; 1 tbsp soy sauce

From the Cook

1/4

Ramen Noodle Coleslaw

It is a Keeper Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Open the packages of Ramen noodles and remove and discard the seasoning packet. While the noodles are still in the package use a meat mallet (or a glass), crush the uncooked noodles into small pieces.

In a large skillet, melt the butter. Add the crushed noodles and stir constantly until golden, being careful not to burn the noodles. Add the almonds, stirring until they soften slightly. Remove mixture from skillet and set aside.

In a large bowl, combine coleslaw mix and green onions. Add the cooked noodles and almonds and toss to combine.

In a separate bowl, whisk together the sugar, oil, vinegar, and soy sauce. Whisk until the mixture is completely combined.

Right before serving, slowly add the dressing to the coleslaw mixture until it has a light even coating. Be careful not to over-dress the salad.

Video Tutorial

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Toast Ramen for Crunch 🥢
Break up the ramen noodles and toast them in butter over medium heat for 2-3 minutes until golden and fragrant—this adds deep nutty flavor and ensures they stay crispy longer instead of absorbing moisture from the dressing.
Dress Just Before Serving 🥗
Whisk your soy sauce, apple cider vinegar, canola oil, and sugar dressing separately and only toss with the coleslaw and noodles 10-15 minutes before eating to prevent the vegetables from becoming soggy and the ramen from losing its crunch.
Balance Your Acid-to-Oil Ratio ⚖️
Use a 1:1.5 ratio of apple cider vinegar to canola oil for the perfect tangy-yet-creamy dressing that coats without making the slaw watery; taste as you go since vinegar strength varies by brand.
Prep Vegetables Ahead 🧅
Shred your coleslaw mix and slice green onions several hours in advance and store separately in the refrigerator—they'll stay crisp and you'll have less to do at serving time, making this dish truly 10-minute ready.
Toast Almonds Separately 🌰
Lightly toast your sliced almonds in a dry skillet for 1-2 minutes and add them just before serving to maximize their crunch and prevent them from absorbing moisture and becoming chewy throughout the dish.