Not Your Dads Coleslaw

This crunchy ramen coleslaw is a refreshing twist on traditional slaw, combining crisp shredded cabbage, green onions, toasted almonds, and crunchy ramen noodles in a light, flavorful dressing.

The combination of textures creates a satisfying side dish that pairs beautifully with grilled meats, barbecue favorites, sandwiches, and picnic spreads.

Unlike classic mayonnaise-based coleslaw recipes, this version features a tangy vinaigrette-style dressing that keeps the salad light and vibrant.

The toasted almonds and sesame seeds add a rich nutty flavor, while the ramen seasoning packet helps create a savory balance that makes every bite irresistible.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

For the Coleslaw

  • 1/2 medium head cabbage, finely shredded
  • 5 green onions, chopped
  • 1 (3-ounce) package chicken-flavored ramen noodles, crushed (seasoning packet reserved)
  • 1/4 cup sliced almonds
  • 2 tablespoons sesame seeds

For the Dressing

  • 3 tablespoons white wine vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Reserved ramen seasoning packet

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a large salad bowl, combine the shredded cabbage, chopped green onions, and crushed ramen noodles. Toss lightly and set aside.
  3. Spread the sliced almonds and sesame seeds evenly across a baking sheet.
  4. Bake for 8 to 10 minutes, stirring once halfway through, until lightly toasted and fragrant. Remove from the oven and let cool slightly.
  5. In a medium bowl, whisk together the white wine vinegar, vegetable oil, sugar, salt, black pepper, and reserved ramen seasoning packet until well combined.
  6. Pour the dressing over the cabbage mixture and toss until evenly coated.
  7. Sprinkle the toasted almonds and sesame seeds over the salad and gently toss again.
  8. Serve immediately for the best crunch, or chill briefly before serving.

Chef’s Notes

  • For extra crunch, add the ramen noodles just before serving.
  • A bag of prepared coleslaw mix can be used instead of shredding cabbage.
  • Sunflower seeds, chopped cashews, or toasted pecans can be used in place of almonds.
  • The dressing can be made ahead and refrigerated for up to 3 days.
  • This salad is best served the same day it is tossed.
Pin14Yummly0