Crab or Chicken Salad Coleslaw

“You will LOVE this tangy (but slightly sweet) one-big-bowl salad. Great as a potluck or picnic carry-along, too.”
1 cup servings

Ingredients Nutrition

  • 2 tablespoons slivered almonds
  • 2 tablespoons sesame seeds
  • 1 (3 ounce) package chicken-flavored ramen noodles, reserve seasoning packet for dressing
  • 1 (1 lb) package coleslaw mix
  • 6 cups lettuce, bite-size (or romaine)
  • 34 cup onion, finely chopped
  • 1 (1 lb) package imitation crabmeat, thawed
  • Dressing
  • 13 cup canola oil (or olive oil)
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 12 teaspoon pepper


  1. Toast nuts and seeds in a cast-iron frying pan on medium heat OR in the oven -- until golden-brown; set aside to cool.
  2. Break ramen noodles into small pieces; set aside until just before serving time.
  3. In a large bowl, combine coleslaw, lettuce, onion and crab.
  4. Mix dressing ingredients and the seasoning packet in a pint jar or other container with a lid; stir or shake until sugar is mostly dissolved.
  5. AT SERVING TIME: add nuts and noodles to the salad; toss well. Drizzle dressing over the salad and toss to coat. Serve immediately.
  6. LEFTOVERS: This salad is really good the next day too, but the ramen will have lost its crunchiness -- so ADD another packet of broken ramen noodles.
  7. LARGE FAMILY/POTLUCK OPTION: Add two packets of ramen noodles to stretch it a bit further.
  8. SUBSTITUTIONS: Switch out the crab for some cooked chicken breast chunks or even shrimp! Add a few tablespoons of finely minced green Bell peppers (orange, red, yellow, too). Use scallions instead of a large onion.

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