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Ramen Coleslaw/Cabbage Salad

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“I LOOOOVE this in the summer. One of my friend's moms gave this recipe to me about three years ago after I had it at his house. It's really great--especially if you just add the ramen RIGHT before serving it!”
READY IN:
5mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 59.14 ml sesame seeds
  • 78.78 ml sliced almonds
  • 1 head cabbage, finely chopped (I've used bagged broccoli slaw you can find in some grocery stores in place of this ingredient)
  • 6 green onions, sliced thin
  • 2 (170.09 g) package ramen noodles, original flavor
  • 157.80 ml oil
  • 29.58 ml water
  • 59.14 ml cider vinegar (I've used rice wine vinegar in place of this(just adjust sugar and salt to taste)
  • 14.79 ml sugar
  • salt and pepper

Directions

  1. Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
  2. Watch carefully, they can burn quickly.
  3. Mix cabbage and green onions in a large bowl.
  4. Crush ramen noodles in the package.
  5. Open and remove broth packets.
  6. To make dressing, mix oil, water and vinegar in a jar with a tight lid.
  7. Add sugar and 1 packet of broth.
  8. Shake well.
  9. Taste, and add more sugar, as well as salt and pepper.
  10. Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
  11. Pour on dressing and toss well.
  12. Serve immediately.

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