Ramen Coleslaw/Cabbage Salad

"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!"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
Ready In:
5mins
Ingredients:
10
Serves:
8-10
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ingredients

  • 14 cup sesame seeds
  • 13 cup 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 (3 ounce) packages ramen noodles, original flavor
  • 23 cup oil
  • 2 tablespoons water
  • 14 cup cider vinegar (I've used rice wine vinegar in place of this(just adjust sugar and salt to taste)
  • 1 tablespoon sugar
  • salt and pepper
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directions

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

Questions & Replies

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Reviews

  1. I love this salad. To change it up I crushed the Ramen noodles and sautéed them in butter. It was a big hit at the party and gave it a little twist.
     
  2. This is a pot-luck and dinner hit! I alter the recipe by not using sesame seeds or green onions and I use sunflower seeds instead of sliced almonds. I also add diced roasted chicken. Over all, an awesome recipe!
     
  3. I made this with half of a really large head of cabbage - finely shredded, 4 cooked chicken breasts, shredded into large pieces, a handful of baby carrots shredded with the cabbagei n the food processor, and the addition of dark sesame oil (1T) to our double batch of this recipe. I also added 2 cups of fresh sweet peas, just thawed from the freezer. We used the resulting chicken ramen coleslaw to stuff whole wheat mini pita bread halves, and it was a hit with the whole family, adult and children. I found I only had 1/4 cup vinegar so I added the 1/4 cup of lemon juice to the second batch of the dressing, and it was still delicious. A good recipe to adjust to what's in your refrigetator or your garden!
     
  4. Love this recipe!!! I've been making it for about 10 years and I add chicken to mine. Well seasoned pan fried pieces. I pre mix everything and find that it even tastes better the next day. I'm making it tomorrow!
     
  5. I reduced the oil slightly and completely forgot to add the almonds. It was still a hit. In the future, might add chicken breast and julienned carrots as a previous poster suggested. Thanks.
     
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Tweaks

  1. I love this dish it is a hit. Since it has no mayonnaise it's a good salad to leave out in warm weather. Real important change I would say is when you crush the ramen noodles take hot boiling water and pour over the noodles in a colander they will be crunchy but a little softer and a much better texture. I also cut up chicken breast and cook that in a honey mustard olive oil and add that to the salad after the chicken cools. The next thing that I think is really important is to make the dressing the night before because the sugar takes a long time to melt
     
  2. This is a pot-luck and dinner hit! I alter the recipe by not using sesame seeds or green onions and I use sunflower seeds instead of sliced almonds. I also add diced roasted chicken. Over all, an awesome recipe!
     

RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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